Easton & Terre Rouge
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Butternut Squash Soup with Sage

Cooking Time:
Imperial (US)
  • 1 medium sized butternut squash
  • 3 cups unsweetened apple cider (not juice)
  • 1/2 onion, chopped
  • 1/2 tsp salt
  • 6 fresh sage leaves
  • 1 cup water (approximate)
  • pepper to taste
  • minced fresh sage
  • crème fraîche (optional)

Place first 5 ingredients in a saucepan and simmer covered for about 1 1/2 hours, or until squash is very tender. Cool 10 mins.

Puree solids with some of the liquid in a food processor or blender. Reserve the remaining liquid.

Return pureed squash to pan with the remaining cooking liquid and thin soup out with about 1 cup water. Add water gradually until you get the right thickness. You want a consistency thinner than a puree without being watery. 

Reheat soup on very low heat. Taste for salt and add a little ground pepper.


Serve topped with minced sage leaves and optional dollop of crème frâiche.


Serves 6-8.


Recipe By Jane O'Riordan

Terre Rouge and Easton Wines