While I sincerely adore each and every classic Thanksgiving dish from stuffing to sweet potatoes, this year I'll be treating my guests to a delightful "amuse bouche" before we dig into the main meal. This deliciously Decadent Butternut Squash Bisque will prime everyone's palates for the meal to come and, as an added bonus, it can even be prepared well in advance!
I must admit I came late to the butternut squash party. It wasn't until my friend Crissi introduced me to her Mom's recipe for butternut squash purée a few years ago that I became smitten with its silky texture and incredible flavor. There's just something about the way this relatively pedestrian gourd transforms in the presence of butter, cream and a few basic seasonings to create utterly decadent deliciousness! Of course it also doesn't hurt that I was able to snap up these adorable Staub ceramic pumpkin mini cocottes which just happen to be the perfect serving dishes for the soup.
Regardless of what you serve it in, this soup will dazzle your guests with its delicious flavor and luxurious texture. You'll also earn some serious "kitchen cred" for toasting the butternut squash seeds yourself!
For your convenience, you can make the soup and toast the seeds up to three days in advance. Just be sure to stop after puréeing and wait until you reheat it just prior to serving to add the half & half and butter. The seeds can easily be stored in an airtight container at room temperature. I look forward to enjoying this soup all Winter long, preferably paired with a fabulous glass of full-bodied Chardonnay or Viognier - for even more seasonally-inspired white wines, click here.
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
PRINT RECIPE"DECADENT BUTTERNUT SQUASH BISQUE"
Makes 6-8 "amuse" size portions
INGREDIENTS
3 Tablespoons good olive oil
1 medium butternut squash, peeled & cubed
1 1/2 cups chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrots
2-3 garlic cloves, minced
6 cups chicken stock
Kosher salt & freshly ground black pepper
1/2 cup half & half
2 Tablespoons butter
Sour cream + toasted butternut squash seeds for garnish (see recipe below)
INSTRUCTIONS
Pre-heat oven to 400 degrees.
Place cubed squash on a baking sheet + drizzle with 1 Tablespoon of olive oil. Season with Kosher salt and pepper + toss to coat. Bake for 30-40 minutes, until squash is tender but not browned. Set aside.
Heat remaining olive oil over medium heat in a soup pot. Add onion, celery + carrots + saute for 7-10 minutes, until vegetables are tender but not browned. Add minced garlic + saute for an additional 2 minutes, until garlic is fragrant. Add cubed, roasted squash to the pot + stir to combine. Then, add the chicken stock + bring mixture to a boil. Reduce heat to low + simmer, covered for 30 minutes.
Turn burner off +, using a hand blender, purée soup in the pot. Otherwise purée in batches using a blender (be careful using a blender with hot soup!). Stir in half & half + season to taste with Kosher salt + freshly ground black pepper.
Immediately before serving stir in butter +, once melted, serve soup garnished with a dollop of sour cream + roasted butternut squash seeds.
"TOASTED BUTTERNUT SQUASH SEEDS"
INGREDIENTS
Seeds from a butternut squash, rinsed & dried with paper towels
Kosher or sea salt
Freshly ground black pepper
Smoked paprika or piment d'espelette (optional)
INSTRUCTIONS
Preheat oven to 350 degrees.
Make sure any bits of squash have been removed from the butternut squash seeds + spread evenly on a baking sheet. Drizzle with olive oil + sprinkle liberally with Kosher salt + pepper, toss to coat.
Lightly sprinkle with smoked paprika or other desired seasoning to taste + bake in the oven for 7-10 minutes checking to make sure they don't burn. They're done when they're lightly browned + fragrant. Set aside to cool before using or eating.
While I sincerely adore each and every classic Thanksgiving dish from stuffing to sweet potatoes, this year I’ll be treating my guests to a delightful “amuse bouche” before we dig into the main meal. This deliciously Decadent Butternut Squash Bisque will prime everyone’s palates for the meal to come and, as an added bonus, it can even be prepared in advance! I must admit I came... Read More
The post Thanksgiving Deliciousness: Decadent Butternut Squash Bisque! appeared first on The Glamorous Gourmet.
"My mistress' eyes are nothing like the sun; my hunger for her explains everything I've done. To howl at the moon the whole night through; and they really don't care if I do. I'd go out of my mind, but for you." - Sting, Sister Moon
Oenology. Philanthropy. History. Music. These elements harmoniously converge at Il Palagio, the idyllic Tuscan estate of husband and wife team and power couple, Sting and Trudie Styler. In 1990 Trudie embarked on an odyssey to find an Italian retreat for her family that would exist for more than just their own personal pleasure. A dedicated supporter of humanitarian efforts, Trudie wanted a property that would also benefit the community and in 1997, seven years after beginning her quest, she finally found it.
Il Palagio dates back to the mid-1500's and since then has changed hands among a variety of noble, Tuscan families. In 1819, however, it was sold to the Countess Carlotta Barbolani of Montauto and the property remained in her family for almost two hundred years. During this time the estate revolved around agriculture, producing wine, olive oil, wheat, corn, sugar beets, peaches, apricots and cherries. At the time of Trudie's discovery, its current owner, Duke Simone Velluti Zati di San Clemente, a descendant of Countess Carlotta, had found it exceedingly difficult to financially maintain the large villa and sprawling property and was happy to accept Trudie and Sting’s “interesting offer.”Over the following decade, Sting and Trudie lovingly restored the estate and doubled its size by reacquiring land sold off during the family's times of financial difficulty. Today, the estate consists of a sprawling 865 acres, 65 of which are planted to grapevines. Under the direction of the late, famed viticulturist Alan York, known for his organic and biodynamic approach to agriculture, 27 acres of ailing vines were replaced and the estate was converted to biodynamic farming.
Grapes aren't the only thing currently grown at Il Palagio. The estate's olive groves consist of 8,000, centuries-old trees and happen to be Sting's favorite spot on the property. They were returned to full production under the watchful eye of estate manager, Paolo Rossi, who was born on the estate and has remained there his entire life. Trudie's passion project is the establishment of bee colonies and she and Paolo have built happy homes for over 80 of them. “I have a huge belief in the importance of bees, not just for their honey which is a healing and delicious food, but the necessity of bee colonies that are vital to the health of the planet,” she shares. Sting and Trudie are currently in the process of importing their organic olive oil and honey to the United States and, in keeping with their philanthropic nature, a portion of the proceeds from the sale of these products will benefit charities near and dear to their hearts.
When it comes to wine, the Il Palagio vines are currently in the capable hands of Winemaker, Paolo Caciorgna, and Vineyard Manager and Winemaker, Daniel O'Donnell, who took over for an ailing Alan York in 2013. The Sienese Caciorgna was born into a winemaking family and, after formally studying wine, enjoyed appointments in both California and France before becoming a consultant in 1997. International winemaker and consultant O'Donnell has experience making wine in such diverse regions as Chile, Argentina, Turkey, France, Italy, Uruguay and California. O'Donnell is known for producing wines "of place" and is currently implementing improvements in the Il Palagio vineyards which include rehabilitating older vines and adjusting yields.
I recently had the pleasure of sampling the Il Palagio wines which include four offerings, all predicated on Tuscany's signature red grape, Sangiovese. The wines first entice with their labels featuring eye-catching artwork ranging from whimsical, figural poses to lovely, handwritten script in muted tones of grey, red, and black. Unlike many celebrity wines on the market today, however, the Il Palagio wines do not need to rely on their aesthetically pleasing labels! The care and time Sting and Trudie have devoted to their beloved estate definitely shines through in their delightful line of wines which each represent a unique expression of the Sangiovese grape.
Also, in keeping with the Italian ethos that wine is meant to be enjoyed with food, I whipped up the classic Tuscan dish, Bistecca alla Fiorentina, to pair with the Il Palagio wines. While it is traditionally made from Tuscan Chianina beef, I made do with a gorgeous Choice Hereford Porterhouse steak from Fresh Market which was incredibly flavorful and delicious. The recipe also couldn't be easier since the steak is seasoned only with olive oil, salt and pepper to allow the natural flavor of the meat to shine through. It made a perfect accompaniment for the wines and the recipe and my tasting notes are below:1.) 2011 Il Palagio Sister Moon IGT, Toscana, Italy ($56): Named for Sting's eponymous song, Sister Moon is the flagship wine of the Il Palagio estate. This 2011 Super Tuscan is a blend of 45% Sangiovese, 45% Merlot and 10% Cabernet Sauvignon aged for 15-18 month in oak barriques and an additional six months in bottle. The wine is a lovely garnet/purple color with aromas of blackberry, violet and spice. On the palate, this elegant, well-balanced wine displays a beautiful integration of black and red fruit, supple tannins and food friendly acidity. While drinking beautifully now, this wine could also evolve in the cellar nicely for 5-10 years.2.) 2011 Il Palagio Casino delle Vie IGT, Toscana, Italy ($30): The second Super Tuscan of the portfolio is named for a property on the estate which, literally translated, means ‘little house by the roads.' This blend of 75% Sangiovese, 15% Cabernet Sauvignon, 10% Merlot and Cabernet Franc is aged for 12 months in used barriques and an additional six months in bottle. The result is a wine with a deep garnet/purple color and aromas of ripe dark fruit and spice. On the palate, mouth-filling, lush flavors of wild blackberry, black currant, leather and licorice accompany sweet tannins.3.) 2011 Il Palagio Message in a Bottle, Toscana, Italy ($20): Named for one of Sting's most popular songs, this wine is a blend of 70% Sangiovese, 15% Syrah and 15% Merlot fermented in stainless steel and aged in bottle for four months. This wine has a fresh, youthful purple/garnet color with fragrant aromas of plummy dark fruit, cassis and black pepper. On the palate, ripe black cherry, wild strawberry and spice are accompanied by supple tannins, a lively acidity and bitter almond-tinged finish.4.) 2013 Il Palagio When We Dance Chianti, Toscana, Italy ($19): Also named for one of Sting's songs this is a great "everyday" offering from the estate. The 2013 is a blend of 90% Sangiovese, 5% Canaiolo and 5% Colorino fermented entirely in stainless steel and aged in bottle three months prior to release. This wine has a classic translucent garnet color and aromas of red and black fruit and earth. On the palate, this easy drinking wine offers flavors of cherry, red berries, orange peel, baked earth and spice with mild tannins and a tart finish.
"Bistecca all Fiorentina"Serves 2-42lb. Porterhouse Steak, at least 1 1/2-2 inches thickGood Olive OilKosher or Sea SaltCoarse grind black pepper1.) Take the steak out of the refrigerator 30 minutes prior to cooking. The steak can either be prepared on a grill or pan-roasted in which case you'll need to preheat the oven to 450 degrees.2.) Coat the steak lightly in olive oil and then liberally season both sides with salt and pepper, pressing the seasoning into the meat. If grilling, grill the steaks for about 5-6 minutes on each side for medium rare. The fillet will cook a little faster than the strip so be sure to move the steak every 2 minutes or so for even cooking.3.) If pan roasting, heat your cast iron skillet until very hot. Place the seasoned steak in the center of the pan and cook until the first side is seared brown - approximately 4 minutes. Turn the steak and immediately place the pan in the pre-heated oven until done, about 4-5 minutes for medium rare. Remove the steak to a carving board and let rest for 5 minutes before carving.4.) Cut the steaks away from the bone and carve into 1/2-inch slices. Serve with extra salt and pepper and with a side dish of white beans and/or an arugula salad.Cheers,
“My mistress’ eyes are nothing like the sun; my hunger for her explains everything I’ve done. To howl at the moon the whole night through; and they really don’t care if I do. I’d go out of my mind, but for you.” – Sting, Sister Moon Oenology. Philanthropy. History. Music. These elements harmoniously converge at Il Palagio, the idyllic Tuscan estate of husband... Read More
The post The Tuscan Wines of Sting & Trudie Styler’s “Il Palagio”! appeared first on The Glamorous Gourmet.
"I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli." - George H. W. Bush
This post is dedicated to my fellow wine and food lovers who, like myself, are not big fans of green veggies. Growing up, the mere sight of mushy broccoli, rubbery green beans or watery wads of spinach would immediately trigger my gag reflex. Over the years, however, as my palate has become more adventurous I've discovered a variety of ways to prepare vegetables so that I not only tolerate them, I really enjoy them! This recipe for Lemony Collard Green & Kale Pesto is one such dish that will have all you veggie-phobes out there not only tolerating these leafy greens but coming back for more!Collard greens and kale are dark, leafy greens that belong to the cruciferous family of vegetables which also includes broccoli and cauliflower. Both are incredibly nutritious and chock full of vitamins A, K, B and C; minerals including potassium, iron, calcium and zinc; and plenty of fiber. They are also very sturdy greens with distinct textures and flavors. Kale has a frilly, ruffled leaf and a nutty flavor while collards have a broad, flat leaf and more of an earthy taste. Because of their distinct flavors I was a little wary of this recipe but I promise you, when prepared in this method you don't taste any of the pungent greens, only lemony, cheesy deliciousness perfect for crowning your favorite dish of pasta! I used a delicious egg tagliatelle but any hearty pasta will work with this pesto.
To pair with the Lemony Collard Greens & Kale Pesto, I chose the lovely Anne Amie Cuvée A Müller-Thurgau ($16) from Oregon's Willamette Valley. This white wine's bright, lemony flavors and food-friendly acidity complemented the dish beautifully. Alternatively, a nice Pinot Grigio or Sauvignon Blanc would work deliciously well with this dish too.I'd love to hear what you fellow veggie-phobes think of this dish. I've made it three times in the past month and keep going back for more so I sincerely hope you enjoy it as much as we do!Bon Appétit, "Lemony Collard Greens & Kale Pesto"Serves 2-43 packed cups of collard greens, stems removed & chopped3 packed cups of kale, stems removed & chopped1 large garlic clove, chopped1/4 cup freshly grated Parmesan cheese, plus extra for serving1/4 cup good olive oil1/4 cup dry roasted peanuts, coarsely chopped1/4 teaspoon red pepper flakes or to taste1 Tablespoon grated lemon zest1 Tablespoon fresh lemon juiceKosher salt & freshly ground black pepper1.) Add collard greens and kale to a boiling pot of salted water and cook for 1 minute. Drain and rinse greens under cold running water and when cool enough to handle, squeeze out any remaining water in the greens.2.) Roughly chop the greens and add to bowl of food processor along with the garlic, olive oil, peanuts, Parmesan, lemon zest and lemon juice. Pulse until ingredients are mixed well, but still retain a chunky texture. If you need to thin the pesto at all, use some of the water you cooked the pasta in to do so. Season to taste with salt and pepper.3.) Toss the pesto with your favorite pasta and garnish with additional Parmesan and red pepper flakes.
“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” – George H. W. Bush This post is dedicated to my fellow wine and food lovers who, like myself, are not... Read More
The post Fast & Fabulous: Lemony Collard Green & Kale Pesto! appeared first on The Glamorous Gourmet.
For the next installment in our frozen Summertime Sweets series, which has included a mouth-watering Mango & Rose Water Sorbet and a delightful Strawberry & Pistachio Semifreddo, I'm happy to share a cocktail recipe with you for the Hop, Skip & Go Naked. Like the other recipes, this drink is perfect for beating the Summer heat and in case you haven't created any lasting Summer memories, this drink is sure to help. Just a warning though, it may not be the wholesome, family memories you were hoping for!
Kidding aside, this cocktail is imminently icy, refreshing and the most beautiful bubble gum pink. But don't be fooled by the innocuous color - it did get it's name for a reason! The combination of vodka, light beer and pink lemonade goes down remarkably easy and while the flavor combination may sound strange, the citrusy flavor of the pink lemonade masks the beer and vodka and the delightfully frosty texture makes it almost impossible to put down. While there are many different versions of this cocktail, I love the one from Susan Branch's "The Summer Book," one of my favorite cookbooks ever! All of Susan's cookbooks are works of art in and of themselves, featuring her watercolor drawings and beautiful, hand-written script throughout and her recipes are always fabulous.
This drink is perfect for a Summer soirée by the pool with friends. Just find some whimsical glasses (preferably clear so you can see the color of the drink), whip up a batch of Hop Skips and serve your guests and/or family on a tray decorated with flowers from your own backyard - it's really that easy!
In case you're still dubious about the idea of mixing beer with lemonade and vodka, you can substitute 1/3 cup Moscato d'Asti (we like these) for the 2/3 cup light beer and use a vanilla vodka instead of regular. This version is slightly sweeter but it is still "can't-put-it-down" delicious. Why not try both versions and YOU be the judge? No matter which version you try, I hope you enjoy the Hop, Skip & Go Naked as much as we do and have fun creating your own fun Summer memories!Cheers,
Cocktail Couture: Hop, Skip & Go Naked!
Recipe Type: Cocktail
Author:
Serves: Approx. 4 drinks
Adapted from Susan Branch's "The Summer Book"
Ingredients
Sign up to get the latest on sales, new releases and more …
© 2025 The Wine Atelier
