' Lake County Butternut Bisque - Gregory Graham Wines

Lake County Butternut Bisque

Category : Soups and Appetizers

Seasoning Mix

  • ½ Cup Light Brown Sugar
  • 2 t. salt
  • 1 t. dry mustard
  • 1 t. white pepper
  • 1 t. onion powder
  • 1 t. ground cinnamon
  • ½ t ground nutmeg
  • ¼ t. mace


  • 2 T. unsalted butter
  • 1 cup chopped Onion
  • 1 cup chopped celery
  • 1 large butternut squash, peeled, seeded and chopped into ½ inch pieces*
  • 5 C. chicken stock
  • 2 C. cream
  • Chopped Fresh Parsley


In a large heavy pot, melt butter and add celery and onions. Cook until translucent about 10 minutes over medium heat. Add half the squash and half the seasoning. Continue to cook, stirring up the bits on the bottom about 10 minutes.

Add the chicken stock, remaining squash and the rest of the seasoning. Stir well, scraping up the bottom, lower heat to medium low and simmer 45 minutes, stirring occasionally. Using a potato masher, break up pieces of squash into various sizes. Add cream, bring to a boil, lower heat and stir an additional 15 minutes.

Correct seasoning and garnish with parsley. Serve with Gregory Graham Carneros Chardonnay.

* We like to buy the long squashes and peel the necks with a vegetable peeler. The rounded bottoms are more challenging, hollow and are full of seeds!

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