Spiced Butternut Squash Soup Recipe

Ingredients

• 3 pounds butternut squash, halved and seeded
• 2 tablespoons butter
• 1 medium onion, sliced
• 1 leek, sliced
• 2 cloves garlic, sliced
• 2 (49.5 fluid ounce) cans chicken broth
• 2 large russet potatoes, peeled and quartered
• 1 teaspoon cayenne pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1 cup half-and-half cream
• cup sherry wine
• cup sour cream (optional)

Directions

1. Preheat the oven to 375F (190C).
2. Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into the water. Bake in the preheated oven until the squash is easily pierced with a fork, about 40 minutes. Allow to cool slightly, then remove the skin and set aside.
3. In a large pot, melt butter over medium heat. Add onion, leek, and garlic. Saut in the hot butter until softened, about 3 minutes.
4. Pour in the chicken broth and add the quartered potatoes. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
5. Add the cooked squash to the pot and mash with the potatoes until small chunks remain. Use an immersion blender to pure the soup until smooth.
6. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper to taste. Stir in the half-and-half cream and sherry wine. Continue to cook and stir over medium heat until heated through, but do not bring to a boil.
7. Ladle the soup into bowls and top each with a dollop of sour cream, if desired, and serve.

Recipe Tip

You can use a food processor or blender to pure the soup in Step 5, then return it to the pot for the final steps.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.