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Amista Vineyards

Vicky’s Butternut Squash Soup

Vicky’s Butternut Squash Soup
Recipe Date:
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Imperial (US)
This is super easy to prepare (perfect for me) and makes a satisfying first course or a lovely lunch when served with a green salad. It is even more lovely when served with with Amista Chardonnay.
  • 1 1/4 lbs unsalted butter (1 stick)
  • 1 onion, peeled and diced
  • 1 medium butternut squash, peeled and diced
  • 2 tbsps salt
  • 1/4 cup brown sugar
  • 12 fresh sage leaves
  • 4 cups water
  • 2 tbsps creme fraiche
  • 2 tbsps candied ginger

Sweat onions in butter with sage until onions are limp; add other ingredients and simmer 20 minutes or until soft.  Remove sage leaves and puree. Serve with a drizzle of crème fraîche and a few pieces of candied ginger. Enjoy with a glass of Amista Chardonnay!

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