RECIPE: Creamy Butternut Squash Soup

Fall is the perfect time to make warm, delicious soups for a night in. This Creamy Butternut Squash Recipe is quick, simple, and perfect to enjoy with a glass of your favorite wine. 


  • 4 tbsp butter
  • 2 medium onions, diced
  • 1 medium butternut squash
  • 4 pears
  • 1 1/2 qt chicken stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1/4 cup half & half
  • 1/2 tbsp salt
  • 1/2 tsp pepper


Halve and seed squash. Prick squash flesh with a fork and microwave for 10-12 minutes or until tender. Let cool and scoop flesh into a blender.

Core, peel, and cube the pears. In a pot, bring 1 quart chicken stock, butter, rosemary, onion, pears, thyme, and salt to a simmer. Cook until pears are soft.

Let cool. Remove herbs and add solids from pear mix to the blender. Blend until smooth. Add puree back to cooking liquid with half & half and pepper. Bring to a simmer and serve.

Now, it’s time to enjoy. Find your perfect wine pairing for this warm-weather dish by shopping WTSO today!


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