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Creamy Spiced Butternut Squash Soup

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PREP TIME
45 min
COOKING TIME
70 min
TOTAL TIME
115 min
SERVINGS
8 servings
Lunch
Creamy Spiced Butternut Squash Soup
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
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • salt and pepper to taste
  • 1 cup half-and-half cream
  • 1/2 cup sherry wine
  • 1/2 cup sour cream
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (the temperature equivalent to 190 degrees Celsius).
2
Next, place a small amount of water into a baking dish or rimmed baking sheet. Position the squash halves, cut-side facing downwards, in the water-filled dish.
3
Proceed to bake the squash in a preheated oven until it can be easily pierced with a fork, taking approximately 40 minutes to achieve this.
4
After the squash has finished cooking, briefly cool it down before removing its skin and setting it aside.
5
In a large saucepan, melt butter over medium heat. Add the onion, leek, and garlic to the hot butter and sauté until they become tender, approximately 3 minutes.
6
Pour in the broth and add the potatoes to the saucepan; bring the mixture to a boil. Cook until the potatoes are soft, taking around 20 minutes.
7
Add the cooked squash to the saucepan and mash it with the potatoes until small chunks remain. Use an immersion hand blender to purée the soup until smooth.
8
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper to taste.
9
Add half-and-half cream and sherry to the soup, stirring gently over medium heat until heated through; avoid boiling the mixture.
10
Ladle the soup into individual bowls and top each with a dollop of sour cream to serve.