Name: Spiced Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Butternut squash, halved and seeded - 3 pounds; Butter - 2 tablespoons; Onion, sliced - 1 medium; Leek, sliced - 1; Garlic, sliced - 2 cloves; Chicken broth - 2 (49.5 fluid ounce) cans; Russet potatoes, peeled and quartered - 2 large; Cayenne pepper - ⅛ teaspoon; Ground allspice - ⅛ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground ginger - ⅛ teaspoon; Salt and pepper to taste - ⅛ teaspoon; Half-and-half cream - 1 cup; Sherry wine - ½ cup; Sour cream (Optional) - ½ cup

Ingredients for - Spiced Butternut Squash Soup

1. Butternut squash, halved and seeded 3 pounds

2. Butter 2 tablespoons

3. Onion, sliced 1 medium

4. Leek, sliced 1

5. Garlic, sliced 2 cloves

6. Chicken broth 2 (49.5 fluid ounce) cans

7. Russet potatoes, peeled and quartered 2 large

8. Cayenne pepper ⅛ teaspoon

9. Ground allspice ⅛ teaspoon

10. Ground nutmeg ⅛ teaspoon

11. Ground ginger ⅛ teaspoon

12. Salt and pepper to taste ⅛ teaspoon

13. Half-and-half cream 1 cup

14. Sherry wine ½ cup

15. Sour cream (Optional) ½ cup

How to cook deliciously - Spiced Butternut Squash Soup

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

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.

3 . Stage

Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.

4 . Stage

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.

5 . Stage

Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.

6 . Stage

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.