WINE & FOOD AFFAIR RECIPES

Soups

Butternut Squash Bisque

Dutcher Crossing Winery

8533 Dry Creek Road
Healdsburg, CA 95448
dutchercrossingwinery.com

  • RECIPE YEAR: 2013
  • RECIPE BY: Preferred Sonoma Caterers
  • YIELD: Serves 10
  • PAIRS WELL WITH: Dutcher Crossing Stuhlmuller Vineyard Alexander Valley Chardonnay

Dutcher Crossing owner Debra Mathy and Wine Road Northern Sonoma County have a prophetic connection: It was during Winter WineLAND in January 2007 that Debra made her successful offer to purchase the Dry Creek Valley winery. This rich, velvety butternut squash bisque is a great fall-winter warmer, and its cream base is complemented by our Stuhlmuller Chardonnay.

Ingredients:
  • 5 pounds butternut squash
  • 1/4 cup olive oil, plus more for rubbing
  • 1 large yellow onion, diced
  • Vegetable stock as needed
  • Salt and freshly ground pepper, to taste
  • 3 cups heavy cream, or as needed

Directions:

Preheat the oven to 350°F.

Cut the squash in half lengthwise and remove the seeds; you don't need to peel them. Lightly rub the flesh with olive oil.

Place the squash halves on a baking sheet and roast until fork-tender; the cooking time will depend on the size of the pieces, so check after about 30 minutes.

When the squash is cool enough to handle, scoop the flesh into a bowl and set aside.

In a large sauté pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until golden. Add the squash along with enough stock to just cover the squash and simmer for 30 to 45 minutes.

Remove the pan from the heat and transfer the squash mixture to a pot. Using an immersion blender, puree until smooth. Place the pot over medium heat, season with salt and pepper, and add enough cream to reach the desired consistency. Heat the bisque until warmed through and serve.

Dutcher Crossing Winery

8533 Dry Creek Road
Healdsburg, CA 95448
dutchercrossingwinery.com