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Butternut Squash Soup with Gorgonzola Drizzle



2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 carrot (diced)

1 celery stalk (diced)

1 onion (diced)

4 cups butternut squash (cubed, fresh or frozen)

1/2 teaspoon nutmeg

4 cups low sodium chicken broth

1 cup Bogle white wine

½ cup heavy  cream or coconut milk (optional)

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper


Gorgonzola Cheese Drizzle

3 ounces gorgonzola cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 to 4 tablespoons heavy cream or milk

Freshly ground black pepper to taste


Cooking Instructions:


  • Cut squash into 1-inch chunks. In a large pot melt butter with olive oil.
  • Add onion and celery and carrot and cook until the onions are translucent, about 5 minutes.
  • Add squash, wine, and stock. Bring to a simmer and cook until squash is tender; about 15-20 minutes.
  • Remove squash chunks with slotted spoon and place in a blender and puree.
  • Return blended squash to pot.
  • Slowly add in half-n-half or coconut milk, and season with nutmeg, salt, and pepper and stir.

Gorgonzola Cheese Drizzle

  • Place the cheese in a food processor and grind to a coarse paste.
  • Add the mayonnaise, sour cream, and pepper and stir until smooth.
  • Work in enough cream or milk to obtain a creamy pourable sauce.

Recipe Notes

Ladle the soup into serving bowls. Garnish evenly with gorgonzola cheese mixture and for added texture, sprinkle with toasted pecans and/or crispy bacon bits.

Suggested Wine Pairing

Proud Roots

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