spiced butternut squash soup

(1 rating)
Recipe by
joeyjoan K
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.

(1 rating)
method Stove Top

Ingredients For spiced butternut squash soup

  • 3 1/2 lb
    butter nut squash
  • 2 c
    pumkin puree
  • 2 Tbsp
    butter
  • 1 md
    onion sliced
  • 1
    leek sliced
  • 2 clove
    garlic crushed
  • 2 lg
    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 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

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