spiced butternut squash soup

joeyjoan K


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.

★★★★★ 1 vote
Stove Top


3 1/2 lb
butter nut squash
2 c
pumkin puree
2 Tbsp
1 medium
onion sliced
leek sliced
2 clove
garlic crushed
2 large
russet potatoes peeled and 1/4ed
1/8 tsp
cayenne pepper
1/8 tsp
allspice, ground
1/8 tsp
1/8 tsp
salt and pepper
2 c
chicken broth
1/2 c
1 c
1/2 and 1/2 cream


1preheat oven 375
2in baking pan place a thin layer of water to bottom add squash cut in 1/2 cut side down.
3bake 40 mins or until tender, cool and peel set a side.
4melt butter in large pan, add and cook til soft leek, onion and garlic add chicken broth and potatoes bring to boil
5cook till tender.20 minutes or so.add squash mash together.
6add in batches into food processor puree until smooth.
7return to soup pot season with seasonings, stir in sherry and 1/2 and 1/2 and pumkin puree
8heat thru DO NOT BOIL
9Laddle into bowl and top with sour cream and nutmeg

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy