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My review
Spiced Butternut Squash Soup
LuvMyFamily
"My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup."
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Ingredients
1 h 5 m servings 298 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. 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 cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Nutrition Facts
Per Serving: 298 calories; 10.6 g fat; 45.2 g carbohydrates; 7.1 g protein; 34 mg cholesterol; 1855 mg sodium. Full nutrition
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Reviews
Read all reviews 199254 Ratings
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Most helpful positive review
11/21/2006
This was fantastic with a few additions! Like another reviewer, I added the puree from an acorn squash. I also doubled the spices with the exception of the cayenne pepper. It seemed still to be...
Most helpful critical review
9/14/2010
The soup has a wonderful taste, but it turned out rather thin. I would add less liquid next time.
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11/21/2006
This was fantastic with a few additions! Like another reviewer, I added the puree from an acorn squash. I also doubled the spices with the exception of the cayenne pepper. It seemed still to be...
7/9/2005
This is a delicious soup, but I used two apples instead of the potatoes for even more flavor.
11/12/2007
I've been using this recipe for over a year now, about time I rated! This is the most wonderful soup in the universe. It makes so much, but I never have to throw a bit away, it always gets eat...
10/8/2004
Delicious! Took to a party, and everyone raved! I think using milk would lower the fat and be just as yummy. ***By the way, I did not use as much broth as the recipe calls for...I probably ...
9/23/2007
Excellent flavor and texture! I halved the recipe and it worked just fine, although I'm not a stickler for measuring. Because my squash was large, I cooked it longer than recommended so it wou...
2/21/2007
Wow!!! Definitely cook the squash long enough and puree it long enough. You need to make sure the little bumps are all out...SO creamy. I even pureed it again after adding the half & half and...
8/10/2008
Very good! I omitted the allspice and topped mine with parmesan, fresh basil and roasted hazelnuts. Will also try the sour cream garnish with the leftover soup (of which there is very little). T...
11/1/2006
This soup is fabulous! I have made it for several large groups and everyone always goes back for seconds. To save time and effort I recommend buying pre-cut Butternut Squash, as those things a...