Spiced Butternut Squash Soup Recipe

If you're looking for Butternut Squash recipes, you can try to read this Spiced Butternut Squash Soup recipe. This is one of the Butternut Squash recipes. Butternut Squash is a type of winter squash. Butternut squash is a fruit that can be roasted and toasted and also be puréed (to make a soup) or mashed into soups, casseroles, breads, and muffins. In New Zealand and Australia, it also known as Butternut pumpkin. Anyway, I've written about easy Halloween recipes yesterday.

Okay, back to Spiced Butternut Squash Soup recipe. You just need 1 hour and 5 minutes to make a delicious soup for 8 servings. Here are the recipe:

Spiced Butternut Squash Soup Recipe

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
• 1/2 cup sherry wine
• 1 cup half-and-half cream
• 1/2 cup sour cream (optional)

Directions

• 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.

So many people have tried these Spiced Butternut Squash Soup recipe and here what they say about this recipe.

Reviewed by Deb H

Excellent soup! I pretty much followed the recipe except I used 1 potato and 1 apple, next time I think I will probably use 2 apples and no potato. I didn't have any allspice so I substituted Pumpkin Pie Spice for all the spices. I also used milk instead. It wasn't as thick or creamy as I thought it would be but it was still really good. I will definitely make this one again!

Reviewed by lori

after roasting the squash, and sauteeing the onions, leek and garlic, i put all ingredients in the crock pot for the entire day. The result was a deep, rich flavor. The only thing i would change is i would omit the cayenne pepper or at least limit it to a sprinkle. The bite of the cayenned detracted from the rich, deep flavor of the soup. definetly would make this again without the cayenne. tx for sharing!