Spiced Butternut Squash Soup

4.4
(279)
215 Reviews
8 Photos

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.

Submitted by LuvMyFamily
Updated on May 23, 2023
close up view of Spiced Butternut Squash Soup garnished with fresh herbs, nuts and cheese in a white bowl, served with toasted bread
8
8
8
8
8
Prep Time:
45 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 55 mins
Servings:
8
Jump to Nutrition Facts

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) cans chicken broth

  • 2 large russet potatoes, peeled and quartered

  • ⅛ teaspoon cayenne pepper

  • ⅛ teaspoon ground allspice

  • ⅛ teaspoon ground nutmeg

  • ⅛ teaspoon ground ginger

  • salt and pepper to taste

  • 1 cup half-and-half cream

  • ½ cup sherry wine

  • ½ cup sour cream (Optional)

Directions

  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.

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
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.

You’ll Also Love

Butternut Squash Soup with a Kick
365 Ratings
top-down view of a white ceramic bowl of soup garnished with sour cream and a rosemary sprig
Butternut Squash Soup
2,591 Ratings
Smokey Butternut Squash Soup
3 Ratings
Butternut Squash Soup with Apple
427 Ratings
Butternut Squash and Turnip Soup
118 Ratings
Butternut Squash Soup with Cream Cheese
3,353 Ratings
looking down at a bowl of Chef John's roasted butternut squash soup, garnished with crème fraîche and chopped chives.
Chef John's Roasted Butternut Squash Soup
239 Ratings
Nancy's Butternut Squash and Apple Soup
12 Ratings
Butternut Squash Soup with Persimmon
3 Ratings
Creamy Vegan Butternut Squash Soup
13 Ratings
Caramelized Butternut Squash Soup
205 Ratings
Red Curry Coconut Squash Soup
9 Ratings
Pumpkin Soup with Coconut Milk
11 Ratings
Autumn Squash Soup
18 Ratings
Roasted Butternut Squash Soup with Apples and Bacon
147 Ratings
Best Butternut Squash Soup Ever
510 Ratings