Roasted Butternut Squash Soup

Roasted Butternut Squash Soup with Inniskillin East-West Riesling – Gewürztraminer

The silkiness of this pureed soup allows for flavours to linger while the Inniskillin East-West Riesling – Gewürztraminer provides a hint of sweetness and acidity for a balanced pairing.

Prep Time 10 Minutes / Cook Time 30 Minutes

Serves 6

1 Medium Onion Peeled & Diced
3 Cloves Garlic Peeled
3 Tbsp Unsalted Butter
1 Medium Butternut Squash (approx 1.5 lbs)
3 cups Water
1 tsp Salt
¼ tsp Pepper
1 Tbsp Olive Oil

Split and seed squash, rub flesh side with olive oil and roast in a 350 degree F oven until flesh is tender about 20 minutes
Allow to cool, scoop out flesh and discard skin
Melt butter in medium size saucepot, add Onions & Garlic
Sweat on low heat until tender, about 5 minutes
Add roasted squash, salt and pepper, cover with water
Simmer for 10 minutes until onions are cooked through
Puree in a blender until smooth for 2 minutes until texture is smooth and silky

Recipe by Great Estates of Niagara Chef, David Penny

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