Butternut Squash Soup with Garlic and White Wine

It has been awhile since the last post. Duh.

Now that the degree is complete it is time to get back in the kitchen and make some food. In an attempt to capitalize on the last few days of cold weather, I made soup. This recipe is courtesy of Seven Fires: Grilling the Argentinian Way by Francis Mallmann (thank you again Alex). The finished product was smooth, creamy, rich, slightly sweet, and well worth the effort. Without further adieu, here is the ingredient list:


1 large butternut squash, about 3 1/2 pounds
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions, sliced thinly
4 large garlic cloves, smashed and peeled (I used 5 because that is how I roll)
3/4 cup white wine (I probably used a little more than a cup. Again, this is how I roll)
2 tablespoons fresh thyme (I couldn't find fresh thyme so I used about 1 tsp of dried thyme)
Coarse salt and coarsely ground black pepper
4 cups vegetable stock
6 or 8 thin sliced of toasted bread
Freshly grated Parmesan for garnish


Peel and halve the butternut squash. This was new to me, so I gave it my best effort and here is the result:

Discard the fibrous center and seeds and cut into 1 1/2 inch cubes. Heat butter and olive oil in a Dutch oven over medium heat. Add the onions and garlic and saute, stirring occasionally until soft and golden, about 10 minutes.

Add the squash and stir to combine. Add the wine, 1 tablespoon of the thyme, and salt and pepper to taste. Raise the heat and cook about 5 minutes, or until the wine is evaporated.


Add the stock and bring to a boil. Reduce the heat to low and cook for 20 to 25 minutes until the squash is soft. Puree the soup with an immersion blender and adjust seasonings. Serve the soup with slices of toasted bread and grate fresh Parmesan for garnish. Yum!