Sherry and Butternut Squash Soup
Warm your soul with the luxurious flavors of Sherry and Butternut Squash Soup, a cozy yet sophisticated dish perfect for fall or winter evenings. This silky soup combines the natural sweetness of roasted butternut squash with a blend of aromatic spices like cinnamon and nutmeg, balanced by the velvety richness of heavy cream. A splash of dry sherry adds depth and elegance, elevating the flavor profile to something truly special. The soup is easy to prepare, with roasted squash serving as the base, and it comes together in under an hour, making it ideal for weeknight dinners or holiday starters. Top it off with fresh sage for a fragrant garnish, and serve it warm with crusty bread or a light salad for a complete and satisfying meal. Perfect for those seeking comforting seasonal recipes with a touch of sophistication!
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Recipe Information
Ingredients
- 1 medium-sized (about 2.5 lbs) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups vegetable broth
- 0.25 cups dry sherry
- 0.5 cups heavy cream
- 1 teaspoons (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 4 optional, for garnish fresh sage leaves
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh of the squash with 1 tablespoon of olive oil and place cut-side down on the prepared baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily scooped out with a spoon. Remove from oven and let it cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic, cinnamon, and nutmeg, and sauté for an additional 1-2 minutes until fragrant.
Scoop the roasted squash flesh into the pot, discarding the skins. Stir it into the onion mixture.
Pour in the vegetable broth, bring the mixture to a boil, then lower the heat to a simmer. Allow to simmer for 10 minutes to let the flavors meld.
Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a countertop blender and blend until creamy. Return to the pot if using an external blender.
Stir in the dry sherry and heavy cream, and season with salt and pepper to taste. Heat gently for 5 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with fresh sage leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
