Spiced Butternut Squash Soup Recipe

Here’s a childhood soup recipe we all knew as a kid. With only a smell of this sizzling yummy soup, you are like transported back to your childhood years every winter. This warm butternut squash soup is an extremely scrumptious soup perfect for the winter days; it’s uniquely spiced up with some of the most delicious seasonings you can ever think of. Have a shot at this amazing recipe and it’ll certainly be a hit to everybody!

Ingredients:

three pounds of butternut squash, halved and pitted, 1 medium chopped onion, two huge russet potatoes, peeled and sliced into quarters, two cloves garlic, sliced, 2 cans of chicken broth (49.5 oz), 1 leek, sliced, 1 cup half and half, 1/2 cup of sour cream (optional), 1/2 cup sherry wine, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon cayenne pepper, Salt and pepper,

Directions:

Preheat the oven to 375 Fahrenheit. Prepare a baking dish and pour a bit of water in it.

Place your butternut squash in halves with the cut up part face down on the baking dish. Bake squash for about 40 minutes or more, just until it’s tender and you may simply stab its flesh using a fork. Lift off from oven and then let it cool for around ten minutes, after that peel squash. Reserve.

With a huge heavy saucepan place over medium heat, stir in to melt your butter, and then saut your garlic, onion, and leek for about 2-4 minutes or right up until spices transform its colour a little bit. Pour in the chicken broth and then add in your potatoes, simmer for about 20 minutes or right until potatoes turn mushy and juicy. Add in the baked butternut squash, gradually crush it with all the potatoes till both are simply chunks.

Dispense your soup into the blender and then blend for roughly five minutes right until all the ingredients are crushed up. Transport back in the pot.

Put saucepan over medium, and heat again and dust with nutmeg, ginger, allspice, as well as cayenne pepper. In addition add a few salt and pepper then blend in sherry wine and half and half cream.

Mix constantly. Simmer but don’t boil.

Transfer into several bowls and then pour over your sour cream.

Serve warm and enjoy!

The author is a caring housewife who is fond of preparing different types of winter soups for her kids. Click this recipe and taste the warmth of spiced butternut squash soup. Or check out this website for more great recipes for winter.