Description
My boys LOVE this soup! It’s a ‘stick to your ribs’ soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.
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
- ½ cup sherry wine
- 1 cup half-and-half cream
- ½ cup sour cream (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish
- or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes
- or until a fork can easily pierce the flesh. Cool slightly
- then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion
- leek and garlic
- and saute for a few minutes
- until tender. Pour the chicken broth into the pot. Add the potatoes
- and bring to a boil. Cook for about 20 minutes
- or until soft. Add the squash
- and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup
- or transfer to a blender or food processor in batches
- and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper
- allspice
- nutmeg
- ginger
- salt and pepper
- then stir in the sherry and half-and-half cream. Heat through
- but do not boil. Ladle into bowls
- and top with a dollop of sour cream.
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 8