JCB LIVE Wine Styles: Butter Me Up with Butternut Squash Soup!

Butternut squash season is back and we join Jean-Charles Boisset and Chef Rafael Molina in the kitchen to perfect a soup so exquisite you won’t be able to get enough of it, especially when paired with Bouchard Aine & Fils IGP Chardonnay and Pinot Noir. Yum. Find these wines near you: https://www.boissetcollection.com/about/locator Butternut Squash Soup Recipe Ingredients: 2 Stick of butter 2 lbs leeks chopped 2 large white onions chopped 4 lbs butternut squash chopped 4 cups vegetable stock 2 cups heavy cream 1 tsp allspice ¼ cup orange juice 3 tbl brown sugar Salt and pepper to taste Directions: Melt butter in large pan. Add the leeks and onions. Cook over medium heat for 10 minutes. Add the butternut squash. Cook another 10 minutes. Add vegetable stock, cream, allspice, salt, and pepper. Cook over medium heat for 45 minutes stirring occasionally. Transfer to a blender and blend until smooth. Add orange juice and brown sugar. Blend until mixed thoroughly.