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Spiced Butternut Squash Soup
Spiced Butternut Squash Soup
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Hearty butternut squash soup with potatoes, onion, and leek, spiced with warm flavors, and enriched with half-and-half and sherry.
Ingredients:
  • 3 pounds butternut squash, halved and seeded
  • 1 medium onion, sliced
  • 1 leek, sliced
  • 2 cloves garlic, sliced
  • 2 (49.5 fluid ounce) cans chicken broth
  • 2 large russet potatoes, peeled and quartered
  • 0.125 teaspoon cayenne pepper
  • 0.125 teaspoon ground allspice
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground ginger
  • 1 cup half-and-half cream
  • 0.5 cup sherry wine
  • 0.5 cup sour cream
Instructions:
  • Preheat your oven to 375°F (190°C) for baking perfection.
  • Add a shallow pool of water to the baking dish. Gently nestle the squash halves, cut-side down, into the water.
  • Bake the squash in the preheated oven for about 40 minutes until it can be easily pierced with a fork. Allow it to cool slightly before removing the skin. Set aside.
  • In a large pot, melt butter over medium heat. Sauté onion, leek, and garlic in the fragrant butter until tender, around 3 minutes. Pour in broth, add potatoes, and bring to a boil. Simmer until potatoes are soft, about 20 minutes.
  • Combine the cooked squash with the potatoes in the pot, mashing until slightly chunky. Use an immersion blender to purée the soup until silky smooth.
  • Season the soup with a blend of cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Add in the half-and-half cream and sherry. Heat gently over medium heat until warmed, ensuring not to boil. Serve in bowls, garnishing each with a spoonful of sour cream.

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