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

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.