Butternut Squash Soup - Rombauer Vineyards
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Butternut Squash Soup



Prep Time:

10 Minutes

Cook Time:

35 Minutes

Total Time:

45 Minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onionchopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squashpeeled, seeded, and cubed
  • 3 garlic cloveschopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh thyme
  • ½ tablespoon grated or finely chopped fresh ginger
  • 2 cups vegetable broth
  • 2 cups heavy cream
  • Freshly ground black pepper

For serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

1Step 1

Heat the oil in a large pot over medium heat.
Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

2Step 2

Add the garlic, sage, rosemary, and ginger.
Stir and cook 30 seconds to 1 minute, until fragrant, then add 2 cups of the broth and 2 cups of cream.
Bring to a boil, cover, and reduce heat to a simmer.
Cook until the squash is tender, 20 to 30 minutes.

3Step 3

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and serve with parsley, pepitas, and crusty bread.

Pairs well with...

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