Spiced Butternut Squash Soup
Description
This spiced butternut squash soup, made with potatoes, onion, and leek, is seasoned with warming spices then finished with half-and-half and sherry.
Ingredients
•
3 pounds butternut squash, halved and seeded
•
2 tablespoons butter
•
1 medium onion, sliced
•
1 leek, sliced
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2 cloves garlic, sliced
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2 (49 1/2 fluid ounce) cans chicken broth
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2 large russet potatoes, peeled and quartered
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground allspice
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground ginger
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salt and pepper to taste
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1 cup half-and-half cream
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1/2 cup sherry wine
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1/2 cup sour cream
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3
Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4
Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5
Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6
Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.