Spicy Squash Soup
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- 3 lb
- butternut squash, halved and seeded
- 2 Tbsp
- 1 medium
- onion, diced
- 2 clove
- garlic, minced
- 2 can(s)
- (50-oz) chicken broth
- 2 large
- potatoes, peeled and cubed
- 1/4 - 1/2 tsp
- each: cayenne pepper, allspice, nutmeg, ginger
- 1/2 c
- 1 c
- half n' half
1First, bake the squash.
Preheat your oven to 375F. Add a little water to the bottom of a baking
dish or cookie sheet, and place squash halves face (cut side) down. Bake
for 40 minutes or until the squash flesh is really soft. Let cool a
little, then peel.
In a large pot, melt butter and saute onion and garlic until soft. Add
the chicken broth and potatoes, then bring to a boil. Cook until the
potatoes are getting soft (about 15-20 minutes). Add the squash to the
mix and mash until lumpy.
Using a stick blender in the pot or move soup to a food processor, puree
the mixture until smooth. Pour back into the pot, if you used a food
Add seasonings, sherry and cream and stir through. Heat soup but don't
let it boil. Once hot, time to serve.
2Top with a dollop of sour cream and diced green onions if disired (we do)