spiced butternut squash soup
My hubby loves this soup. I have made it twice now this fall. I got the recipe off of Recipe.com, and then added my own touches to it. So here it is as I and hubby likes it.
prep time
cook time
method
Stove Top
yield
Ingredients
- 3 1/2 pounds butter nut squash
- 2 cups pumkin puree
- 2 tablespoons butter
- 1 medium onion sliced
- 1 - leek sliced
- 2 cloves garlic crushed
- 2 large russet potatoes peeled and 1/4ed
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon allspice, ground
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- - salt and pepper
- 2 cups chicken broth
- 1/2 cup sherry
- 1 cup 1/2 and 1/2 cream
How To Make spiced butternut squash soup
-
Step 1preheat oven 375
-
Step 2in baking pan place a thin layer of water to bottom add squash cut in 1/2 cut side down.
-
Step 3bake 40 mins or until tender, cool and peel set a side.
-
Step 4melt butter in large pan, add and cook til soft leek, onion and garlic add chicken broth and potatoes bring to boil
-
Step 5cook till tender.20 minutes or so.add squash mash together.
-
Step 6add in batches into food processor puree until smooth.
-
Step 7return to soup pot season with seasonings, stir in sherry and 1/2 and 1/2 and pumkin puree
-
Step 8heat thru DO NOT BOIL
-
Step 9Laddle into bowl and top with sour cream and nutmeg
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes