![close up view of Spiced Butternut Squash Soup garnished with fresh herbs, nuts and cheese in a white bowl, served with toasted bread](https://cdn.statically.io/img/www.allrecipes.com/thmb/psizBITYM2h0ABVzyBWcglBQY9c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/104761-spiced-butternut-squash-soup-SunnyByrd-4x3-1-723fe9d12af640cbb6d8f1f8f6088a99.jpg)
Ingredients
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3 pounds butternut squash, halved and seeded
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2 tablespoons butter
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1 medium onion, sliced
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1 leek, sliced
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2 cloves garlic, sliced
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2 (49.5 fluid ounce) cans chicken broth
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2 large russet potatoes, peeled and quartered
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⅛ teaspoon cayenne pepper
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⅛ teaspoon ground allspice
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⅛ teaspoon ground nutmeg
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⅛ teaspoon ground ginger
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salt and pepper to taste
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1 cup half-and-half cream
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½ cup sherry wine
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½ cup sour cream (Optional)
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 (per serving)
298 | Calories |
11g | Fat |
45g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 298 | |
% 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.