Here's a childhood soup recipe you have all grew up with. With only an aroma of this awesome appetizing soup, you are probably sent back to your childhood years every winter. This butternut squash soup is an amazingly yummy soup ideal for your winter time; it's exclusively flavored up with a few of the most delicious spices you may think about. Follow this unique recipe and it will really be a hit to absolutely everyone!
Ingredients:
3 pounds of butternut squash, halved and pitted, 1 medium chopped onion, two huge russet potatoes, peeled and sliced into quarters, 2 cloves garlic, sliced, 2 cans of chicken broth (49.5 oz), 1 leek, sliced, 1 cup half and half, 1/2 cup of sour cream (optional), 1/2 cup sherry wine, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon cayenne pepper, Salt and pepper,
Instructions:
Preheat your oven to 375 Fahrenheit. Grab your baking dish and then pour some water in it.
Position the butternut squash in halves by having the cut up portion face down on the baking dish. Bake squash for approximately 40 minutes or so, right until gets tender and you may quickly stab its flesh with a fork. Lift off from oven and allow it to cool for about ten minutes, after that peel off squash. Reserve.
With a huge heavy saucepan put into medium heat, dissolve your butter, then saut the garlic, onion, along with leek for about 2-4 minutes or until finally spices change its color a little. Dispense the chicken broth and then stir in your potatoes, cook for about 20 minutes or until potatoes are plushy and juicy. Toss in the baked butternut squash, thoroughly crush it along with the potatoes till both turn chunks.
Pour your soup to the blender and then mix for around 5 minutes right until each of the ingredients are pureed up. Place back into the pot.
Position saucepan over medium, and heat up over again and add with nutmeg, ginger, allspice, and cayenne pepper. Furthermore put a few salt and pepper after which blend in sherry wine and half and half cream.
Mix regularly. Heat up but don't boil.
Pour into several containers and serve with your sour cream.
Serve hot and savor!
Ingredients:
3 pounds of butternut squash, halved and pitted, 1 medium chopped onion, two huge russet potatoes, peeled and sliced into quarters, 2 cloves garlic, sliced, 2 cans of chicken broth (49.5 oz), 1 leek, sliced, 1 cup half and half, 1/2 cup of sour cream (optional), 1/2 cup sherry wine, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon cayenne pepper, Salt and pepper,
Instructions:
Preheat your oven to 375 Fahrenheit. Grab your baking dish and then pour some water in it.
Position the butternut squash in halves by having the cut up portion face down on the baking dish. Bake squash for approximately 40 minutes or so, right until gets tender and you may quickly stab its flesh with a fork. Lift off from oven and allow it to cool for about ten minutes, after that peel off squash. Reserve.
With a huge heavy saucepan put into medium heat, dissolve your butter, then saut the garlic, onion, along with leek for about 2-4 minutes or until finally spices change its color a little. Dispense the chicken broth and then stir in your potatoes, cook for about 20 minutes or until potatoes are plushy and juicy. Toss in the baked butternut squash, thoroughly crush it along with the potatoes till both turn chunks.
Pour your soup to the blender and then mix for around 5 minutes right until each of the ingredients are pureed up. Place back into the pot.
Position saucepan over medium, and heat up over again and add with nutmeg, ginger, allspice, and cayenne pepper. Furthermore put a few salt and pepper after which blend in sherry wine and half and half cream.
Mix regularly. Heat up but don't boil.
Pour into several containers and serve with your sour cream.
Serve hot and savor!
About the Author:
The author is a caring housewife who is fond of preparing different types of winter soups for her family. Click this article and feel the warmth of spiced butternut squash soup. Or check out this site for more great recipes for winter.
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