&ev=PageView&noscript=1 />

Namaqua White Wine Butternut Soup

Cook time:  30 mins

Difficulty:  easy

4 servings



2 tablespoons of butter, olive oil or butter substitute

Freshly ground pepper

⅓ cup Namaqua Sauvignon Blanc

4 cups chopped butternut

4 garlic cloves, pressed or minced

½ red onion

2 cups of low sodium vegetable broth

2 tablespoons of fresh thyme

2 tablespoons of chopped flat leaf parsley

Drizzle of extra virgin olive oil



  1. Butter or olive oil in a large pot or Dutch oven over medium heat
  2. Add onion and sprinkle with pepper and sauté over medium heat for 5-10 minutes until soft
  3. Add white wine, raise heat to high and cook until the wine is almost evaporated
  4. Before the onions start to burn, add the vegetable broth, butternut, garlic and thyme to the pot and bring to a boil
  5. Turn the heat down and simmer the soup for 10-15 minutes, until the butternut is soft but not dissolving
  6. Puree the mixture in a blender until smooth (Be careful to not burn yourself with the hot mixture!)
  7. Return to the pot. Taste and season if needed
  8. Serve hot, topped with a sprinkle of parsley and a drizzle of the extra virgin olive oil