Spiced Butternut Squash Soup

This butternut squash soup with potatoes, onion, and leek is seasoned with ginger, nutmeg, and allspice, then finished with half-and-half and sherry.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 55 mins
• Calories: 298 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.