Butternut Squash Soup

Get ready for autumn with Miraval’s twist on Butternut Squash Soup! We incorporate reduced cinnamon-infused rice milk to balance the butternut squash, which adds a completely different dimension of flavor to the dish.

Please note: Soups pureed in a blender have a richer texture. While the butternut squash mixture can be pureed with a food processor or stick blender, the texture and yield will be different from that made in a blender. 

Makes 6 cups

Serving size: ½ cup


  • ¼ teaspoon vegetable oil
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • ½ teaspoon chopped garlic
  • 5 cups peeled, one-inch cubes of butternut squash
  • ¼ teaspoon. ground nutmeg
  • 1 bay leaf
  • ½ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 5 cup vegetable stock or broth
  • 1½ cup rice milk
  • 2 whole cinnamon sticks

Heat a large saucepan over medium-high heat.

Add the oil and swirl to coat the bottom of the pan.

Add onion and celery and cook, stirring, for 2 minutes.

Add garlic and cook, stirring, for 1 minute.

Add squash, nutmeg, and bay leaf; cook until the squash starts to brown, 3 to 4 minutes.

Add stock and bring to a boil. Reduce the heat and cook until squash is fork-tender, about 20 minutes.

In a small saucepan, bring rice milk and cinnamon sticks to a boil.

Reduce the heat and cook, whisking occasionally, until light caramel color and reduced to ¼ cup, 18 to 20 minutes.

Remove cinnamon sticks and cool completely.

In batches, transfer butternut squash mixture to blender and puree on high speed until smooth. Transfer to a clean container, stir, and cover to keep warm until ready to serve.

To serve, ladle half-cup portions into small soup bowls. Decoratively drizzle 1 teaspoon of rice milk into the center of each and serve immediately.

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