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October 14, 2014

Flavors of Fall: Butternut Squash Soup

Garnished Butternut Squash Soup stays warm in a black, metal pot, while surrounded by vegetables.

This recipe, featuring nutrient-rich butternut squash and the always-popular KORBEL Brut, will warm you up on a cool fall day. As a bonus, it will make your home smell amazing as the scents of clove and cinnamon waft through the air. Enjoy it with a glass of KORBEL Brut.

Butternut Squash Soup

  • 2 butternut squashes (halved and seeded)
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1 tablespoon honey
  • 3/8 cup butter (divided use)
  • 5 onions, peeled and sliced
  • 2 shallots, peeled and diced
  • 6 cups chicken stock
  • 1 cup KORBEL Brut

Preheat oven to 350°. Place squash halves onto a baking sheet face-up, and sprinkle with cloves, cinnamon, salt and pepper. Drizzle with honey, and add 1 tablespoon butter to each squash half. Cover with parchment paper and bake for about an hour, or until soft.

Meanwhile, in a large soup pot, sauté onion and shallot in butter until soft but not brown. When squash is cool enough to handle, remove skin and place flesh in pot with onion and shallot. Add stock to pot and simmer for 1 hour. Puree in a blender until smooth, then return to soup pot and bring soup back to simmer. Add KORBEL Brut. Adjust seasoning and keep warm until served.

Serves 8.

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