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How to Make Spiced Butternut Squash Soup - A Step-by-Step Guide

Spiced Butternut Squash Soup is a warm, comforting dish that is perfect for the fall and winter months. It is a delicious and nutritious way to enjoy the flavors of autumn, with its rich and creamy texture and savory spices. This soup is both satisfying and healthy, making it a great choice for a cozy family meal or a dinner party with friends.

The star ingredient of this recipe is, of course, butternut squash. It is a versatile and flavorful vegetable that complements a variety of he...

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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
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • salt and pepper to taste
  • 1 cup half-and-half cream
  • ½ cup sherry wine
  • ½ cup sour cream (Optional)

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 55 mins
  • Servings: 8

  • 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.

    • Nutrition

    298 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 34mg
    • Sodium: 1855mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 7g
    • Vitamin C: 57mg
    • Calcium: 154mg
    • Iron: 2mg
    • Potassium: 1102mg

    Categories

    Vegan recipes
    Vegetarian recipes
    Soup recipes
    Fall recipes
    Comfort food recipes