Alsace Pinot Gris

So the best I can do with butternut squash soup is give you some broad strokes.

Whites, something like an Alsace Pinot Gris once again, or those Rhône whites, this time featuring Viognier.

Something that's a little bolder on the Viognier side is going to be safe for a pairing here.

Because Viognier has fruity, floral notes.

It has lower acidity, but if it's from the Rhône, it will have a little bit of acidity.

It will be very nice from a flavor perspective.

Alsace Pinot Gris, a little bit more acidity to cut some of the creaminess.

But if you've got a soup with a lot of ginger or curry, Gewürztraminer or Riesling from a flavor perspective from Alsace is probably going to be better because each of those wines has some complement with spice that will go very well.