Super Creamy Butternut Squash Soup

Stuff I Cook

I never got what it was with squash soup until I jazzed this up to make it more like a bisque. I also put alcohol in it (sherry), which was a game changer.

I use 1 butternut squash and 1 russet potato.

You will probably notice how I cut the two up in exactly same size. This is so it cooks equally. One of the very few nuggets of wisdom I learned by watching hours upon hours of Food Network. Oh, I also chopped up 1 onion.
You will probably notice how I cut the two up in exactly same size. This is so it cooks equally. One of the very few nuggets of wisdom I learned by watching hours upon hours of Food Network. Oh, I also chopped up 1 onion.

Saute the onion until soft then add the squash and potato. Cook for two minutes. Add 2 cups of chicken stock then cover for about 20 minutes.

Using hand food processor, puree to your heart's content. Add paprika, nutmeg, cinnamon until it gets some "kick". Top off with 1/3 cup sherry.
Using hand food processor, puree to your heart’s content. Add paprika, nutmeg, cinnamon until it gets some “kick”. Add 1/2 cup of heavy cream. Top off with 1/3 cup sherry.

I wish I could be more specific in the amount of spices. But it really depends on the brand that you buy. I would say, start with a teaspoon each then take it from there. These three spices give more zing to this recipe. Serve warm!

Leave a Reply

Your email address will not be published. Required fields are marked *