spiced butternut squash soup

★★★★★ 1 Review
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By joeyjoan K
from Clarkston, MI

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.

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Ingredients

  •   3 1/2 lb
    butter nut squash
  •   2 c
    pumkin puree
  •   2 Tbsp
    butter
  •   1 medium
    onion sliced
  •   1
    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
    nutmeg
  •   1/8 tsp
    ginger
  •  
    salt and pepper
  •   2 c
    chicken broth
  •   1/2 c
    sherry
  •   1 c
    1/2 and 1/2 cream

How To Make

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

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