Butternut Squash soup pairs up with dry and flavourful whites such as Chardonnay, Viognier, Pinot Gris, Gewürztraminer & Riesling. Viognier and Chardonnay have a creamy texture, making this pair of white wines exceptional with a creamier Butternut Squash Soup. Meanwhile, Gewürztraminer and Riesling have a hint of minerality that complements the earthy flavours of the squash.
Best Wine with Butternut Squash Soup
| Type | Varietal | Food | Rating |
|---|---|---|---|
| White Wine | Viognier | Butternut Squash Soup | |
| White Wine | Chardonnay | Butternut Squash Soup | |
| White Wine | Oaked Chenin Blanc | Butternut Squash Soup | |
| White Wine | Grüner Veltliner | Butternut Squash Soup | |
| Sherry | Sherry, Amontillado | Butternut Squash Soup | |
| White Wine | Gavi di Gavi / Cortese di Gavi (DOCG) | Butternut Squash Soup | |
| White Wine | Riesling | Butternut Squash Soup | |
| White Wine | Roussanne | Butternut Squash Soup | |
| White Wine | Semillon | Butternut Squash Soup | |
| White Wine | Verdelho | Butternut Squash Soup | |
| White Wine | Gewürztraminer | Butternut Squash Soup | |
| Red Wine | Régnié - Beaujolais Cru | Butternut Squash Soup | |
| White Wine | Pinot Gris | Butternut Squash Soup |
Chardonnay & Butternut Squash Soup Pairing
A buttery Chardonnay is exceptional with a creamy Butternut Squash Soup as the body of the wine matches the weight of the soup. Expect toasty vanilla flavours along with the buttery body of the wine to complement the soup. Hazlenut and coconut are also notable flavours of an Oaked Chardonnay that will jive well if you have added any peanut butter to your soup (If I make a big batch of Soup, I sometimes add a spoonful of powdered peanut butter to an individual serving to switch things up).
Finally, with an Oaked Chardonnay, you’ll also find crisp flavours of apple, peach and pineapple to keep your mouth refreshed and engaged in the soup.
Viognier & Creamy Butternut Squash Soup Pairing
Viognier is a tropical fruit bomb, with a creamy texture as well as a balanced acidity. Fruity and silky, Viognier has luscious flavours of apricot, citrus, peach, orange rind, pear and mango that offers a nice counterbalance to the earth and mineral flavours of Butternut Squash Soup. Meanwhile, the round texture of this highly aromatic white wine complements the rich body of a creamy bowl of Butternut Squash Soup.
Grüner Veltliner & Butternut Squash Soup Pairing
Grüner Veltliner is a medium-bodied white wine that is characterized by unique aromas of green vegetables, stone fruit, melon, and white pepper. The greener overtones of Grüner Veltliner, such as, lentil, celery, cucumber, peas and herbs go well with the mirepoix (chopped celery, carrots, and onion) that forms the soup’s base. Meanwhile, the mineral backbone you’ll typically find in a Grüner Veltliner, which many people describe as a rocky tang, adds to the earthiness of butternut squash soup.
The crisp and clean flavours of green apple, apricot, lemon, lime, peach and pear found in Grüner Veltliner offer a refreshing contrast to the rich squash flavours. All of these fruit flavours are delivered in balance with a clean steely finish, and a fleeting whiff of white pepper adds a touch of excitement to each spoonful of soup.
Riesling & Butternut Squash Soup Pairing
Riesling is a dry white wine with a spectrum of sweetness from bone dry to tooth-achingly sweet. I often think of it as a spiked lemonade, as it offers refreshing tart but refreshing citrus flavours. When pairing Riesling with Butternut Squash Soup, you don’t want an overly sweet Riesling. Instead, you’ll want a Riesling that is bone dry, or off-dry (meaning it has a hint of sweetness)
If I were having a fall wedding and serving Butternut Squash Soup, I’d serve an off-dry Riesling over a bone-dry Riesling as the sweetness makes it a bigger crowd-pleaser among the masses. Again, with off-dry, we are only talking about a subtle hint of sweetness, and this tinge of sweetness goes great with many fall dishes that are also a bit sweet, such as Butternut Squash Soup (where chefs may add brown sugar), glazed carrots, or salads that contain raisins, apples and dried fruits.
Aside from a hint of sweetness and tart citrus flavours, you can expect flavours pf green apple, apricot, grapefruit, honey, mineral, smoke and stone.
Amontillado Sherry & Butternut Squash Soup Pairing
Sherry is a style of fortified wine that pairs with almost everything, yet it for the past few decades, it has never been accepted among the masses in North America. Often, when we think of Sherry in Canada, we think it’s the drink of elderly ladies in their ’90s who have a quick nip or two before heading off to bed at night. Many of us also think Sherry is sweet, and meant for dessert, however, most good Sherry is dry, nutty and rich with notes of vanilla, walnut, hazelnut, toffee, fig, smoke and honey.
Amontillado Sherry is exceptional with Butternut Squash Soup as the nutty flavours of the wine complement the nutty and earthy flavours of the soup. If you add a generous dollop of peanut butter to the pot of soup, the pairing is even more delicious.
Amontillado Sherry is dry yet full of rich flavours that know their limits and are never bossy. Thus, Amontillado Sherry won’t overwhelm your Butternut Squash Soup but instead matches it in heart and soul. If you are making a batch of Butternut Squash Soup at home and plan on enjoying it over several days, I implore you to pick up a bottle of Amontillado sherry and experiment with this pairing.
Amontillado Sherry needs to be drank within a few days of being cracked open, so pick a bottle up when you plan on being at home, and try it out with a handful of mixed nuts, cookies or brownies, or with other meals/snacks like charcuterie, ham dinner, chicken dishes, or smoked fish.