Spiced Butternut Squash Soup Recipe
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Spiced Butternut Squash Soup

By: 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."

Rating: This weblink has been rated 87 times with an average star rating of 4.5 Read Reviews (72)

Rate/Review | 2,755 people have saved this

Prep Time:
45 Min
Cook Time:
20 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 318 | Total Fat: 12.6g | Cholesterol: 25mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by DOBBSED 
This was fantastic with a few additions! Like another reviewer, I added the puree from an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2005 by SCSLB 
This is a delicious soup, but I used two apples instead of the potatoes for even more flavor. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2004 by MONICAL22 
Delicious! Took to a party, and everyone raved! I think using milk would lower the fat and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2007 by KimsKitchen3 
I've been using this recipe for over a year now, about time I rated! This is the most... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by Rebecca V 
Excellent flavor and texture! I halved the recipe and it worked just fine, although I'm not a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Very good! I omitted the allspice and topped mine with parmesan, fresh basil and roasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2006 by BREEBER 
This soup is fabulous! I have made it for several large groups and everyone always goes back... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by MamaLovesCookin' 
Wow!!! Definitely cook the squash long enough and puree it long enough. You need to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2005 by SHERRE17 
the soup is really great, the spices add a great flavor, and really mature if you freeze it,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2005 by DKBECK 
A nice savory soup. I doubled the spices to suit my taste. The flavor doesn't scream squash... MORE

 
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