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Roasted Butternut Squash Soup

Butternet Squash Soup

This creamy butternut squash soup is the perfect fall complement to the intriguing aromas and rich palate texture of the 2021 J. Lohr Arroyo Vista Chardonnay. The soup's velvety texture and subtly sweet flavors harmonize beautifully with the wine's notes of ripe apple, pear, and crème brulée.


  • 1 large butternut squash, peeled, seeded, and diced
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 medium apple, peeled, cored, and chopped
  • 4 cups vegetable or chicken broth
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • salt and pepper to taste
  • 1 cup heavy cream (or substitute with coconut milk for a dairy-free option)
  • fresh chives or parsley, for garnish
  • crème fraîche, for serving (optional)


  1. Roast the butternut squash. Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast the squash for about 25-30 minutes or until it's tender and lightly caramelized. Set aside.
  2. Sauté the aromatics. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and apple. Sauté for 5-7 minutes, or until the vegetables become soft and fragrant.
  3. Combine ingredients. Add the roasted butternut squash to the pot with the sautéed vegetables. Stir in the ground cinnamon and nutmeg, and season with salt and pepper to taste.
  4. Simmer. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until all the vegetables are very tender.
  5. Blend the soup. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be sure to allow it to cool slightly first. Return the blended soup to the pot.
  6. Add cream. Stir in the heavy cream (or coconut milk, if using) and cook over low heat for an additional 5 minutes, allowing the flavors to meld together.
  7. Adjust seasoning. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
  8. Serve. Ladle the butternut squash soup into bowls. Garnish with a drizzle of crème fraîche (if desired), fresh chives or parsley, and a pinch of ground nutmeg.
  9. Pair with 2021 J. Lohr Arroyo Vista Chardonnay. Pour a glass of the 2021 J. Lohr Arroyo Vista Chardonnay and enjoy its intriguing aromas of paperwhites, Meyer lemon, ripe apple, pear, and crème brulée alongside the creamy, velvety butternut squash soup.