A Chardonnay-Friendly Soup to Kick Off the Big Meal

butternut squash soupLooking to lend a special touch to your Thanksgiving meal this week?

Consider kicking off the big feast with this hearty soup, which matches beautifully with rich, buttery Chardonnay — the same wine you may want to serve with the turkey main course.

This recipe yields 6 servings.



  • A 2- or 3-lb. butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt
  • Freshly ground black pepper


  1. Cut squash into 1-inch chunks.
  1. In a large pot, melt butter. Add onion and cook until translucent (about 8 minutes).
  1. Add squash and stock. Bring to a simmer and cook until squash is tender (about 15 to 20 minutes).
  1. Remove squash chunks with a slotted spoon, place in a blender, and puree.
  1. Return blended squash to pot. Stir and season with nutmeg, salt and pepper.
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Posted in Food and Wine Pairings/Recipes
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