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.
Preparation Details
Prep Time: 45 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 55 mins
Servings: 8
Ingredients
- 3 pounds butternut squash, halved and seeded
- 2 tablespoons butter
- 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
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- salt and pepper to taste
- 1 cup half-and-half cream
- ½ cup sherry wine
- ½ cup sour cream (Optional)
Steps
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
- 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.
- Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
- 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.
