About this recipe:Sherry helps to deepen the flavour while cream gives an added richness to this delectable butternut squash soup.
1.5kg butternut squash, halved and seeded
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
1L chicken stock
2 large potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and freshly ground black pepper to taste
125ml double cream
125ml cup soured cream (optional)
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 190 C / Gas mark 6. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry, cream and milk. Heat through, but do not boil. Ladle into bowls, and top with a dollop of soured cream if desired.
Great recipe - baking the butternut squash in the oven makes it so much easier than peeling and chopping a squash. Thought the spices sounds on the meagre side but the other reviews are right - it's a good balance. I put less cayenne in, and no cream, milk or sherry but it's still delicious! - 18 Sep 2011