Jordan winery roasted butternut squash soup recipe web hero 2 « back to recipes

Roasted Butternut Squash Soup

A savory soup with complex but comforting flavors, this Roasted Butternut Squash Soup is easily prepared and perfect for a meal on a cold night. Finishing off this earthy and herbaceous soup with black walnuts, pumpkin seed oil, sherry vinegar, and a quenelle of pork rillettes (if you’re so inclined) creates an exquisite pairing with a young Bordeaux or Bordeaux-like California Cabernet, such as the 2011 Jordan Cabernet Sauvignon.

Ingredients

  • 2 butternut squash, carefully split, seeds removed

  • 5 Tbsp Jordan Extra Virgin Olive Oil

  • 1 yellow onion, sliced

  • 2 ribs of celery, roughly chopped

  • ½ cup pale dry sherry

  • ¼ cup Jordan Chardonnay

  • 1 Tbsp sherry vinegar, additional for garnish

  • 1 bouquet garni of 3 parsley sprigs, 3 sage leaves and 3 thyme sprigs

  • 5-6 cups chicken or vegetable stock

  • 3 Tbsp truffle butter (unsalted butter may be substituted)

  • 1 tsp fresh sage, chopped

  • 1 tsp nutmeg, freshly grated

  • 1 tsp fresh ground pepper

  • ½ tsp kosher salt

  • Black walnuts, for garnish

  • Pumpkin seed oil, for garnish

  • Pork rillettes, for garnish

 

Ingredients

  • 2 butternut squash, carefully split, seeds removed

  • 5 Tbsp Jordan Extra Virgin Olive Oil

  • 1 yellow onion, sliced

  • 2 ribs of celery, roughly chopped

  • ½ cup pale dry sherry

  • ¼ cup Jordan Chardonnay

  • 1 Tbsp sherry vinegar, additional for garnish

  • 1 bouquet garni of 3 parsley sprigs, 3 sage leaves and 3 thyme sprigs

  • 5-6 cups chicken or vegetable stock

  • 3 Tbsp truffle butter (unsalted butter may be substituted)

  • 1 tsp fresh sage, chopped

  • 1 tsp nutmeg, freshly grated

  • 1 tsp fresh ground pepper

  • ½ tsp kosher salt

  • Black walnuts, for garnish

  • Pumpkin seed oil, for garnish

  • Pork rillettes, for garnish

 

Instructions

serves 6

Preheat oven to 425º and line a sheet pan with parchment paper.

Slice the squash in half lengthwise and discard the seeds. Rub 1 Tbsp of olive oil over each squash and place cut side down on the pan. Roast until squash is tender and easily pierced with a knife, about 45 minutes. Remove from the oven and cool. Once cool to the touch, separate the squash from it’s skin by removing it with a large spoon and set aside until needed.

In a heavy bottomed pot over medium-low heat, sauté onions and celery in the remaining olive oil until translucent. Add sherry, Chardonnay, sherry vinegar, and the bouquet garni and reduce until nearly dry. Add the roasted squash and 4 cups of stock and bring to a simmer over medium heat. Simmer for 15 minutes. Remove the bouquet garni.

Transfer the soup base to a blender and puree until smooth. Return the soup to the pot over medium heat and incorporate butter and remaining stock 1 cup at a time until the desired consistency is reached. Add chopped sage, nutmeg, pepper, and salt (add more salt to taste if needed). Remove from heat and serve.

Garnish each serving with a spoonful of walnuts and a drizzle of sherry vinegar and pumpkin seed oil.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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