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Butternut Squash Soup

Recipe Date:
May 6, 2013
Cook Time:
Imperial (US)
  • For the Soup:
  • 1 large butternut squash or other hard winter squash, peeled, seeded and cut into 1
  • 1 ounce olive oil
  • Pinch salt and pepper
  • 1 oz olive oil
  • 1 onion, minced
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 2 ozs SIMI Sonoma County Sauvignon Blanc
  • 1 quart chicken or vegetable stock or water
  • 1 sprig thyme
  • 2 leaves sage, minced
  • 1 bay leaf
  • For the Crostini:
  • 12 baguette slices
  • Olive oil
  • Pinch salt and pepper
  • 12 tsps fresh goat cheese

Paired with Simi Sonoma County Sauvignon Blanc

For the Soup:

Toss the squash cubes with the olive oil and the salt and pepper. Place squash cubes evenly spread out onto a baking sheet lined with parchment paper or a nonstick tray. Place into a 400°F oven for 15-20 minutes. The squash should be soft and the edges golden brown. Reserve. In a large saucepan over medium-high heat, sauté the onion and celery in olive oil for 2 minutes. Add the garlic and cook for 30 seconds.
Deglaze the pan with the SIMI Sonoma County Sauvignon Blanc. Add the squash. Add the stock. You will need enough to cover the squash by 1". Add the herbs. Simmer for 30 minutes. Remove the thyme and bay leaf. Puree in a blender until smooth. Add more stock if it is too thick. Season with salt and pepper.

For the Crostini:

Brush the baguette slices on one side with olive oil and sprinkle with salt and pepper. Place onto a baking sheet oil side up and place into a 350°F oven until golden and lightly crispy. Remove from oven and spread each slice with goat cheese.
To Serve:
Ladle the hot soup into warm bowls. Top with two crostini and serve immediately.

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