Ingredients
8
8 servings
- •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
- •0.125 teaspoon cayenne pepper
- •0.125 teaspoon ground allspice
- •0.125 teaspoon ground nutmeg
- •0.125 teaspoon ground ginger
- •salt and pepper to taste
- •1 cup half-and-half cream
- •0.5 cup sherry wine
- •0.5 cup sour cream
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
- 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.
- Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 298
- Carbohydrate: 45g
- Fat: 11g
- Fiber: 6g
- Protein: 7g
- Sugar: 7g
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