Hard Caribbean Soup

Spiced Butternut Squash Soup

Name: Spiced Butternut Squash Soup
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 pounds butternut squash , halved and seeded; 2 tablespoons butter; 1 medium onion , sliced; 1 leek , sliced; 2 cloves garlic , sliced; 2 cans chicken broth , 49.5 fluid ounce; 2 large russet potatoes , peeled and quartered; 0.13 teaspoons cayenne pepper; 0.13 teaspoons ground allspice; 0.13 teaspoons ground nutmeg; 0.13 teaspoons ground ginger; salt and pepper to taste; 1 cup half-and-half cream; 0.5 cups sherry wine; 0.5 cups sour cream , Optional

Total Time

1h 45m

35m prep · 70m cook

Servings

4 people

Rating

—

Difficulty

Hard

94 views

Gluten Free Kosher Chicken Saute Bake Gluten-Free Fried asian chinese korean sweet spicy savory umami european kosher sour plant_based american_region caribbean french russian main bitter soup

My boys love this spiced butternut squash soup! It's a stick-to-your-ribs soup that everyone will enjoy. Sherry helps deepen the flavor, while half-and-half cream adds richness to the soup.

Ingredients

3 pounds butternut squash , halved and seeded
2 tablespoons butter
1 medium onion , sliced
1 leek , sliced
2 cloves garlic , sliced
2 cans chicken broth , 49.5 fluid ounce
2 large russet potatoes , peeled and quartered
0.13 teaspoons cayenne pepper
0.13 teaspoons ground allspice
0.13 teaspoons ground nutmeg
0.13 teaspoons ground ginger
salt and pepper to taste
1 cup half-and-half cream
0.5 cups sherry wine
0.5 cups sour cream , Optional

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C).
2

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

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

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

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

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.