Brett’s Pan Roasted Garlic and Butternut Squash Soup

About a month ago I had the pleasure of attending my first member’s release party at Boa Ventura. It was a cold Sunday evening, and so the prospects of hanging out in the barn/tasting room were much less appealing than sitting on my couch in front of my fire. However, I new the wine would be excellent, so it was motivation enough to brave the evening. Upon entering the event, my thoughts about being out on such a chilly night quickly changed!

Brett, the wine maker and owner, not only had all of his wines, including a private reserve platinum label Cabernet, out to sample, he had prepared some soups, crusty breads, and cheeses and the like to enjoy with the wine. Besides making great wine, Brett, who is also a chef, makes some really great soups! My favorite for the evening was his garlic and butternut squash soup; a nice warm bowl of this soup accompanied with some crusty bread is just heavenly! It is like velvety liquid gold! Fortunately for us, Brett was willing to share his recipe! Enjoy!


2 pounds butternut squash, peeled, seeded, and diced into 1-inch chunks

1 large yellow onion, cut into very large dice/chunks

½ cup peeled cloves of garlic, whole

4 tablespoons olive oil, more if needed

2 quarts chicken broth

¼ cup heavy cream

1 teaspoon kosher salt

⅛ teaspoon curry powder

⅛ teaspoon Chinese five spice

⅛ teaspoon nutmeg

¼ teaspoon cayenne

1. Place a dutch oven over medium high heat. Add olive oil. Saute the squash, onion and peeled garlic until good and browned “caramelized”. Color is flavor!

2. Add chicken broth and simmer for a hour.

3. Blend in pot with a stick blender until smooth, then slowly add in heavy cream. Blend and sample for the consistency. Add more stock to thin if needed.

4. Add kosher salt, curry powder, five spice , nut meg and cayenne. **

5. Serve with toasted crusty bread – slice bread into 3/4inch slice drizzle with olive oil and kosher salt. Place bread in hot pan until good and crunchy.

**When I tested the recipe, I used the amount of spices written into the ingredient list. You can add more or less according to taste.


About Teresa

Full time mom, educator, and foodie! Part-time blogger! Follow me for yummy recipes made with love from wholesome real foods!
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