Warm, comforting Butternut Squash Soup that takes only a few steps to prepare. Perfect for a crisp fall day, served with our Pinot Noir for a comforting meal. We love Pinot Noir for its pops of bright red fruit, which you’ll find in this wine, including raspberry, strawberry, cherry and Santa Rosa plum. The fruit notes are balanced by hints of baking spice and pepper. Our Pinot Noir is flavorful with a silky, smooth texture and energizing acidity providing mouth-watering structure.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon fresh sage, chopped
½ tablespoon fresh rosemary, minced
1 teaspoon ginger, grated
3 to 4 cups vegetable broth
Ground black pepper
Parsley, chopped for serving
Bread for serving
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft. Add the squash and cook until it begins to soften, stirring occasionally.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
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 bread. Pair with One Brick Pinot Noir and enjoy!