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
  • 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
  • 1/8 tsp
  • ·
    salt and pepper
  • 2 c
    chicken broth
  • 1/2 c
  • 1 c
    1/2 and 1/2 cream

How to Make spiced butternut squash soup


  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

Printable Recipe Card

About spiced butternut squash soup

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

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