My boys love this spiced butternut squash soup! It's a stick-to-your-ribs soup that everyone will enjoy. Sherry helps deepen the flavor, while half-and-half cream adds richness to the soup.
Ingredients
- butternut squash, halved and: 3 pound (seeded)
- butter: 2 Tbsp
- medium onion: 1 piece (sliced)
- leek: 1 piece (sliced)
- garlic: 2 clove (sliced)
- chicken broth: 2 cans (49.5 fluid ounce cans)
- russet potatoes, peeled and quartered: 2 piece
- cayenne pepper: 0.125 tsp
- ground allspice: 0.125 tsp
- ground nutmeg: 0.125 tsp
- ground ginger: 0.125 tsp
- salt and pepper: (to taste)
- half-and-half cream: 1 cup
- sherry wine: 0.5 cup
- sour cream: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
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Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
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Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
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Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
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Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.
