Recipes

Butternut Squash Soup with Sherry

Two bowls of butternut squash soupIf adding more fresh foods into your diet is part of your fresh start in the new year, consider this delicious Butternut Squash Soup recipe from Electrolux. This warm and cozy soup will give you all you need in the cold winter months while giving you a full serving of vegetables. The sherry adds just the right amount of sweet flavor to keep you warm without busting your new eating plan.

SERVINGS: 4 TO 6

Ingredients
  • One 3- to 4-pound butternut squash, cut in half lengthwise and de-seeded
  • 3 tablespoons olive oil, divided
  • Pinch salt, plus more to taste
  • 2 large leeks, white and light green part only, chopped (about 2 cups total)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons dry sherry, plus more to finish
  • 2 to 3 cups chicken stock
  • 1 cup milk
  • 2 tablespoons heavy cream, plus more for serving
Instructions

Preheat oven to 400° F. Place the two squash halves cut side-up on a baking sheet. Sprinkle them with 1 tablespoon of the olive oil and a healthy pinch of salt. Roast until tender all the way through, about 45 minutes.

Heat the remaining olive oil in a large stockpot over medium-low heat. Add the leeks and cook, stirring with a wooden spoon, until softened (if the leeks start to brown, add a tablespoon or so of water).

Add the roasted squash flesh — taking care to scoop it out and leave the peel behind — along with the black pepper and another pinch of salt. Continue to cook for another 5 minutes, stirring frequently.

Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock to cover the squash.

Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes.

Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid (milk if you want a creamier soup, stock if you want a thinner one) if necessary.

Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.

Recipe from our friends at Electrolux.