spiced butternut squash soup
Family Tested & Approved
butter nut squash
russet potatoes peeled and 1/4ed
in baking pan place a thin layer of water to bottom add squash cut in 1/2 cut side down.
bake 40 mins or until tender, cool and peel set a side.
melt butter in large pan, add and cook til soft leek, onion and garlic add chicken broth and potatoes bring to boil
cook till tender.20 minutes or so.add squash mash together.
add in batches into food processor puree until smooth.
return to soup pot season with seasonings, stir in sherry and 1/2 and 1/2 and pumkin puree
Laddle into bowl and top with sour cream and nutmeg