It’s really more of an autumnal dish but, hey, a reader just sent in this query: which wine would you pair with butternut squash soup? Post your thoughts in the comments below!
I like the soup to have the zip of ginger but yours can be as you like it. Michael Ruhlman would now doubt tell us it’s all about the stock used anyway.
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On January 3rd, 2008 at 8:14 am ,Brogie62 wrote:
I would choose a white Burgundy, preferably Meursault.
On January 3rd, 2008 at 8:35 am ,Tish wrote:
Actually tackled this very liquid last month. Two choices: Pierre Sparr 2002 Alsace Grand Cru Pinot Gris and Herman Story 205 Viognier (Santa Ynez). It was for a dinner for 13 and the “favorite” was a split. Going for richness in both cases, but (as often happens) some people perceived the P.G. as sweet.
On January 3rd, 2008 at 9:15 am ,Marta Strickland wrote:
I have paired butternut squash puree, rather than soup. I think the soup goes all in how you season it. As a straight up sweet starchy creamy soup, it goes great with a Viognier or Gewurztraminer. However, if you at a little bit more sweetness, such as honey and nutmeg or roasted chestnuts, it pairs strangely well with some Italian whites that have a bit of nut characteristic underneath: Fontaleoni Vernaccia and Cascina degli Ulivi Gavi. If you push the soup more towards a spicy sweet end, like curry, then a Gruner Vetliner might be the best.
On January 3rd, 2008 at 9:21 pm ,spineemike wrote:
Chardonnay
On January 4th, 2008 at 8:34 am ,Sean wrote:
Funny that you should be trying to match this dish today…Yesterday, I was reading a recipe for this same dish. The English wine critic Malcolm Gluck recommended an Australian Verdelho. I’d probably agree, but for some reason I am really leaning towards a Semillon Chardonnay. I think that the mix of toasty/nutty flavouring from the Semillon might really compliment the dish.
On January 7th, 2008 at 11:48 am ,Jill wrote:
Oh, this is your least impossible impossible wine pairing! Most definitely white, and probably a Pinot Gris or a very dry Riesling. In fact, I have some butternut squash soup in my fridge right now, and I think I’ll have to try this pairing tonight at dinner!
On January 9th, 2008 at 7:30 pm ,Emily wrote:
Gruner Veltliner. The answer is always Gruner Veltliner. But then, I’m biased….
On January 10th, 2008 at 4:35 pm ,M wrote:
Why not a Rhone Rose? A Domaine Ott paired beautifully with a similar pumpkin soup for Thanksgiving. The flavor profile and the acidity handles the soup’s creaminess and spice extremely well and cleans the palate to boot. Prehaps equally, the perceived nuttiness of the soup matches exquisitely with the light fruitiness of the wine.
On January 13th, 2008 at 9:57 pm ,jw wrote:
Any vegetable based soup (and most soups for that matter) goes perfectly with amontillado Sherry.
On January 13th, 2008 at 11:26 pm ,Brian C N wrote:
Vintage Champagne. Preferably nothing before 1990. Not that I can always afford it, but I recently paired a 1985 Charles Heidsieck with a rum-spiced version finished with candied walnuts, fried sage and creme fraiche. The toffee and baked apple flavors of the champagne complimented the savory squash while the bubbles were still fresh enough to stand up to the rich texture.
On January 15th, 2008 at 4:27 pm ,Dr. Vino wrote:
I actually had this one recently. I tackled it with the 2005 Texier Macon-Bussieres Tres Vieilles Vignes. I was afraid there wouldn’t be enough weight in the wine since it has pleasant acidity and minerality but it actually worked out great. 05 is such a great vintage…
On January 23rd, 2008 at 2:21 am ,Yigal wrote:
I would recommend the Tishbi Vineyards Dry Muscat 2005. Enjoy!
On February 4th, 2008 at 1:54 pm ,foodiewino wrote:
Madiera works amazingly well with butternut squash soup. I tried it with Blandy’s Rainwater Madiera and it was a hit.
On June 24th, 2008 at 5:28 am ,Petri wrote:
I would like to hear your suggestions for a velvety pumpkin soup with a piece of seared foie gras on on top. The soup is not a spicy one but a bit of sweetness can be noticed. I am thinking of a Gewürztraminer (especially Trimbach’s Cuvee des Seigneurs de Ribeaupierre) or some Alsatian Pinot Gris. I’m a bit afraid to pair the dish with any sweet wines because I feel that the sweetness of the soup might be overpowered by the wine, how do you feel about this? Any other suggestions ? Comments are highly appreciated.
On December 13th, 2008 at 12:29 pm ,Johnna wrote:
We are trying this dish with a Chardonnay/Viognier Blend from Cali. The Chard has been oak aged and is very buttery and I’m hoping the Viognier will add enough acid to make a nice pairing. Cheers!
On October 9th, 2009 at 10:02 am ,Fried butter: impossible food-wine pairing?!? | Dr Vino's wine blog wrote:
[...] you’re looking for more traditional fare, we previously tried our hand at pairing wine with butternut squash soup. Permalink | Comments (0) | SHARETHIS.addEntry({ title: "Fried butter: impossible food-wine [...]
On November 4th, 2009 at 7:06 pm ,Sherry Stead wrote:
My husband is insisting only a JMS Sauvignon Blanc 2008 will do!