Recipe Details
Ingredients
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3poundsbutternut squash, halved and seeded
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2tablespoonsbutter
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1mediumonion, sliced
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1leek, sliced
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2clovesgarlic, sliced
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2(49.5 fluid ounce) canschicken broth
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2largerusset potatoes, peeled and quartered
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⅛teaspooncayenne pepper
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⅛teaspoonground allspice
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⅛teaspoonground nutmeg
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⅛teaspoonground ginger
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salt and pepper to taste
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1cuphalf-and-half cream
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½cupsherry wine
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½cupsour cream (Optional)
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
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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.
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Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
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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.
Recipe Tip
You can use a food processor or blender to purée the soup in Step 5, then return it to the pot.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories298 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 6g |
30% |
Cholesterol 34mg |
11% |
Sodium 1855mg |
81% |
Total Carbohydrate 45g |
16% |
Dietary Fiber 6g |
21% |
Total Sugars 7g |
|
Protein 7g |
14% |
Vitamin C 57mg |
63% |
Calcium 154mg |
12% |
Iron 2mg |
13% |
Potassium 1102mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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