Recipe 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."
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butternut squash, halved and seeded
2 (49.5 fluid ounce) cans
russet potatoes, peeled and quartered
salt and pepper to taste
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?
The soup has a wonderful taste, but it turned out rather thin. I would add less liquid next time.
This is a delicious soup, but I used two apples instead of the potatoes for even more flavor.
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Butternut Squash Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 298
** Calories from Fat: 95
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