Chardonnay and Butternut Squash Soup | Cooking with Wine
Enjoy the flavors of fall all year long with this recipe for chardonnay and butternut squash soup! The light wine and sweet squash come together for a warming, comforting combo.
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Cooking tools:
- Pot
- Stove
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Fork
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups chopped leeks
- 1 medium butternut squash, peeled, seeded and chopped (about 8 cups)
- 1 bay leaf
- 2 tablespoons thyme
- 2 bottles Pennsylvania chardonnay
- 1/4 cup toasted pepitas
- 1 cup croutons
- Salt
- pepper
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