Spiced Butternut Squash Soup Popular Recipes

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Spiced Butternut Squash Soup

"My boys LOVE this soup! It's a 'stick with your ribs' soup that everybody will experience. Sherry enables to deepen the taste while half-and-1/2 cream gives an added richness to the soup."

Ingredients :

  • three pounds butternut squash, halved and seeded
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1 leek, sliced
  • 2 cloves garlic, sliced
  • 2 (49.Five fluid ounce) cans chicken broth
  • 2 massive russet potatoes, peeled and quartered
  • 1/8 teaspoon cayenne pepper
  • 1/eight teaspoon ground allspice
  • 1/eight teaspoon floor nutmeg
  • 1/eight teaspoon floor ginger
  • salt and pepper to taste
  • 1/2 cup sherry wine
  • 1 cup half-and-1/2 cream
  • half cup sour cream (elective)

Instructions :

Prep : 45M Cook : 8M Ready in : 1H5M
  • Preheat the oven to 375 ranges F (a hundred ninety degrees C). Pour a skinny layer of water in a baking dish, or a cookie sheet with facets. Place the squash halves cut aspect down on the dish. Bake for approximately forty minutes, or till a fork can easily pierce the flesh. Cool barely, then do away with the peel. Set apart.
  • Melt the butter in a huge pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until smooth. Pour the chook broth into the pot. Add the potatoes, and convey to a boil. Cook for about 20 mins, or until tender. Add the squash, and mash with the potatoes till chunks are small. Use an immersible hand blender to puree the soup, or switch to a blender or food processor in batches, and puree until clean. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half of cream. Heat via, however do not boil. Ladle into bowls, and top with a dollop of sour cream.

Notes :

  • Try the usage of a Reynolds® slow cooker liner on your slow cooker for easier cleanup.

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