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Rivulet Butternut Squash Soup

From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.

Rivulet Butternut Squash Soup Recipe®

  • 2 tablespoons butter
  • 2 medium shallots, peeled and chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium apples, peeled, cored, and chopped
  • 1 medium butternut squash, peeled and cubed
  • 1 32-ounce container of chicken or vegetable stock
  • 2 tablespoons Rivulet Liqueur
  • Salt and pepper to taste
  • 2 tablespoon plain Greek yogurt or sour cream
  • Chopped pecans

  1. Melt the butter in a large pot. Add the shallots, celery, carrot, apples, and squash. Cook and stir the vegetables over medium-high heat until lightly browned, about 5 minutes.
  2. Pour in enough of the stock to cover vegetables. Bring to a boil, reduce heat to low, cover and simmer until the vegetables are tender, about 40 minutes.
  3. Transfer about half of the soup to a blender or food processor and blend until smooth; repeat with the remaining soup. Return to pot and stir in Rivulet Liqueur and any remaining stock to desired consistency. Season with salt and pepper to taste. Garnish with Greek yogurt and chopped pecans if desired.

Yields 4 servings

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