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Butternut Squash Soup

Recipe courtesy of Elk Run Vineyard http://www.elkrun.com/


  • Cut squash in half and de-seed. Place in a pan of hot water and microwave until tender, depending on size about 40 min. Melt a stick of butter in a pan on the stove and saute a chopped large sweet onion. Add squash, 1/2 cup of chicken broth, and one bottle of Elk Run Gewarztraminer. Heat and mash the squash. You may wish to blend it with a mixer or blender at this point. Add chicken broth if necessary to thin out the soup. Add cream to taste. Add spice, perhaps a little chopped sage, rosemary or thyme.
  • Serve soup with candied walnuts dredged in pepper and crumbled blue cheese, or drop a Maryland fried oyster in center.
  • Pair with Elk Run Gewarztraminer or Pinot Noir.