RECIPE: Butternut Squash Soup

Submitted by Korbel Champagne Cellars

Leaves are turning and a chill is in the air. Time to enjoy a heart-warming soup.

Recipe: Butternut Squash Soup
Wine Pairing: Korbel Brut Champagne


  • 2 Butternut Squash (cut in half and seeded)
  • ¼ tsp. Cloves
  • ½ tsp. Cinnamon
  • 1 Tbsp. Honey
  • 2 Tbsp. Butter (divided)
  • Salt & Pepper
  • 5 Onions, peeled and sliced
  • 2 Shallots, diced
  • ¼ C. Butter
  • 6 C. Chicken Stock
  • 1 C. Korbel Brut Champagne
Place squash onto a baking sheet face up, sprinkle with cloves, cinnamon, honey, salt and pepper. Divide butter among squash. Cover with parchment paper and bake at 350° for about one hour, or until soft.

Meanwhile in a large soup pot, sauté onion and shallots in butter until soft, but not brown. When squash is done, remove skin, and place in pot with onion. Add chicken stock to the pot and simmer for 1 hour. Puree in blender until smooth, return to soup pot and bring soup back to simmer. Add Brut Champagne. Adjust seasoning and keep warm until served.

Serves 8


Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars . . .taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.