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