Butternut Squash Soup Recipe - Silver Oak Winery Chef

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Butternut Squash Soup

with Sage-Zucchini Bread Croutons

This butternut squash soup recipe is based on a traditional Spanish tomato gazpacho recipe, substituting squash for the tomato. The velvety texture of the soup makes it seem like it contains cream, however it's low fat. The soup is always better the day after you make it.

Serves 6, total time:

  • 1 loaf Sage-Zucchini Bread
  • ¼ cup olive oil
  • 2 cups shallots, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced or pressed
  • 1 bay leaf
  • 2 pounds butternut squash, peeled and chopped
  • ½ loaf of ciabatta bread, torn into 1 inch pieces
  • 4 cups water or vegetable broth
  • Salt and pepper to taste

Butternut Squash Soup

  1. Make the Sage-Zucchini Bread at least a day or two ahead of time and let it go stale in the refrigerator. Tear into small pieces and toast in a 325° oven until crispy.
  2. Heat the olive oil in a large soup pot over medium heat until shimmering.
  3. Add the shallots and cover with a lid. Cook, stirring frequently, until shallots are translucent, about 5 to 8 minutes. Add the carrots, celery, garlic and bay leaf; continue cooking with the lid on for an additional 10 minutes.
  4. Stir in the butternut squash along with the ciabatta bread and water. Bring soup to a boil, turn the heat down to a simmer and cook for 45 minutes.
  5. Remove the bay leaf from the soup and discard. Puree the soup with an immersion blender. Season with salt and pepper.
  6. Serve the soup with the Sage-Zucchini Bread croutons.

Chef's Note:

Try this soup cold with a garnish of poached shrimp or fresh crab, along with some fresh squeezed lime juice.

Pair with Twomey Pinot Noir or Sauvignon Blanc

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