spiced butternut squash soup

Clarkston, MI
Updated on Dec 22, 2010

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

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