Here's a childhood soup recipe we all grew up with. With just a perfume of this warm yummy soup, you are most likely brought back towards your childhood years every winter. This warm butternut squash soup is an extraordinarily sumptuous soup ideal for your winter time; it's uniquely flavored up with many of the tastiest spices you can imagine. Try this recipe and it'll definitely be a hit to everybody!
Ingredients:
three pounds of butternut squash, halved and pitted, 1 medium chopped onion, two large russet potatoes, peeled and sliced into quarters, 2 cloves garlic, sliced, two 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,
Steps:
Pre-heat the oven to 375 F. Prepare a baking dish and then pour a little bit of water inside it.
Position the butternut squash in halves with the sliced portion face down over the baking dish. Bake squash for approximately 40 minutes or more, until finally it is tender and you could easily pierce its flesh using a fork. Gently grab out from oven and cool for approximately 10 minutes, after that peel squash. Put aside.
In a large heavy pot set over medium heat, melt in your butter, then fry the garlic, onion, along with leek for around 2-4 minutes or until finally spices transform its color a little bit. Bring in your chicken broth and stir in your potatoes, simmer for approximately 20 minutes or till potatoes become supple and juicy. Stir in the baked butternut squash, thoroughly mash it with the potatoes until the two are simply chunks.
Put your soup into the food processor and then puree for roughly 5 minutes until all the ingredients are mashed up. Place back to the pot.
Set cooking pot into medium, and heat once more and then sprinkle with nutmeg, ginger, allspice, and cayenne pepper. Furthermore stir in some salt and pepper then blend in sherry wine and half and half cream.
Mix persistently. Simmer but do not boil.
Scoop into several containers and add with your sour cream.
Serve warm and savor!
Ingredients:
three pounds of butternut squash, halved and pitted, 1 medium chopped onion, two large russet potatoes, peeled and sliced into quarters, 2 cloves garlic, sliced, two 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,
Steps:
Pre-heat the oven to 375 F. Prepare a baking dish and then pour a little bit of water inside it.
Position the butternut squash in halves with the sliced portion face down over the baking dish. Bake squash for approximately 40 minutes or more, until finally it is tender and you could easily pierce its flesh using a fork. Gently grab out from oven and cool for approximately 10 minutes, after that peel squash. Put aside.
In a large heavy pot set over medium heat, melt in your butter, then fry the garlic, onion, along with leek for around 2-4 minutes or until finally spices transform its color a little bit. Bring in your chicken broth and stir in your potatoes, simmer for approximately 20 minutes or till potatoes become supple and juicy. Stir in the baked butternut squash, thoroughly mash it with the potatoes until the two are simply chunks.
Put your soup into the food processor and then puree for roughly 5 minutes until all the ingredients are mashed up. Place back to the pot.
Set cooking pot into medium, and heat once more and then sprinkle with nutmeg, ginger, allspice, and cayenne pepper. Furthermore stir in some salt and pepper then blend in sherry wine and half and half cream.
Mix persistently. Simmer but do not boil.
Scoop into several containers and add with your sour cream.
Serve warm and savor!
About the Author:
The author is a caring Mom who is fond of preparing different types of winter soups for her family. Click here and experience the warmth of spiced butternut squash soup. Or check out this website for more ideal recipes for winter.
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