Ingredients

• 3 pounds butternut squash , halved and seeded
• 2 tablespoons butter
• 1 medium onion , sliced
• 1 leek , sliced
• 2 cloves garlic , sliced
• 2 , 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. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 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. 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. 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. 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. 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.

Nutrition per serving