Roasted Butternut Squash Soup


By Peggy Fiandaca, LDV Winery in Arizona


ON BIG BLEND RADIO: Peggy Fiandaca, co-owner of LDV Winery, gives a harvest update and discusses the “do’s and don’ts” of wine tasting, plus shares how to make her Roasted Butternut Squash Soup recipe. Watch here in the YouTube player or download the podcast on


Full-bodied white wine like Viognier to cut through the creaminess of the soup. 


1 large butternut squash (about 3 pounds)

1 large white onion, peeled & coarsely chopped

2 quarts of chicken stock

¼ tsp. Tabasco sauce

Salt/pepper to taste

1 cup heavy whipping cream

Crème fraiche & fresh sage to garnish


Prepare Squash Quarter butternut squash and clean out seeds. Rub the flesh with olive oil and salt/pepper. Put squash flesh side up in roasting pan; cook at 375 degrees F until soft and caramelized, approximately 1 to 1-1/2 – hours. When done roasting, cool then peel and cut into cubes.

Prepare Soup Heat 1 T olive oil in a large pan with a lid. Add white onion and sauté until translucent. Add broth, salt and pepper. Add cubed squash and simmer covered for about a half hour. Remove from heat and cool for approximately 20 minutes. Puree soup using a blender, food processor, or hand blender. Add Tabasco and heavy whipping cream.

To Serve Ladle into bowls and serve with a dollop of crème Fraiche in the center with a sprinkling of fresh chopped sage or fried sage leaves. Optional: Sprinkle freshly grated nutmeg on top of the soup.


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About the Author:

Peggy Fiandaca is co-owner and operator of LDV Winery in Arizona.

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