Spiced Butternut Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.'}

📊 Nutrition Facts

Per serving (8 servings total)