Spiced Butternut Squash Soup Recipe - Allrecipes.com
Spiced Butternut Squash Soup Recipe
  • READY IN ABOUT hrs

Spiced Butternut Squash Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2007

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 lacking something, so I tried a small amount with some finely ground rosemary. What a finish!! One word about the ingredient list. Even I, a seasoned (no pun intended)cook was momentarily confused by the listing--2 (49.5 oz) cans of chicken stock; and further interested in how the 49.5 oz. was arrived at since no combination of the popular can/box sizes (14, 28, 32 oz.) would total that amount. I settled for a 14 oz. can and a 32 oz. box of vegetable stock to good results. Who's going to quibble over 3.5 oz. anyway?

 
Most Helpful Critical Review
Sep 14, 2010

The soup has a wonderful taste, but it turned out rather thin. I would add less liquid next time.

 
Jul 09, 2005

This is a delicious soup, but I used two apples instead of the potatoes for even more flavor.

 
Nov 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 eaten. The only thing I do differently is use sweet potatoes in lieu of the white potatoes. Thanks so much for this wonderful comfort soup.

 
Oct 12, 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 used half as much! Start with maybe 4 cups broth then add to your desired taste and consistency.

 
Sep 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 would be really soft. The blender puree is a necessary step - don't just mash it you'll miss out on the smooth texture of the soup. Also, the sherry and cream really add a depth of flavor. For seasonings, I skipped the cayenne pepper and added a bit of cinnamon instead. Also, I used course ground black pepper, but found it distracting with the pure texture/color of the soup. Next time I'll use fine white pepper instead.

 
Mar 17, 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 sherry. I didn't change a thing (all 50 oz of chicken stock) and the sour cream added to the bowl was a great idea! I tried making another recipe once and it was average at best. THIS is FABULOUS! My husband was very impressed with the "Now this is GOOD" grunt upon devouring. One kid ate it...the other didn't. Who knows? Couldn't stop eating it. Thank you!

 
Aug 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). Thanks for the recipe!

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 1903 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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