Ingredients
- 9 pounds butternut squash, halved and seeded
- 6 tablespoons vegetable oil
- 3 medium onion, sliced
- 3 leeks, sliced
- 6 cloves garlic, sliced
- 6 (14 fluid ounce) cans chicken broth
- 6 large russet potatoes, peeled and quartered
- 3/8 teaspoon cayenne pepper
- 3/8 teaspoon ground allspice
- 3/8 teaspoon ground nutmeg
- 3/8 teaspoon ground ginger
- salt and pepper to taste
- 3 cups half-and-half cream
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a thin layer of water in a baking dish, or a cookie sheet with sides.
- Place the squash halves cut side down on the dish.
- Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Heat the oil in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender.
- Pour the chicken broth into the pot. Add the potatoes, and bring to a boil.
- Cook for about 20 minutes, or until soft.
- Add the squash, and mash with the potatoes until chunks are small.
- Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Amount Per Serving Calories: 298 | Total Fat: 10.6g | Cholesterol: 34mg
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