- Merrill
One of the things I most look forward to about the fall is soup. My father can -- and does -- eat a bowl of hot soup for lunch 350 days out of the year. As I discovered on my honeymoon last year, in East Africa, it's typical to eat hot soup as a starter for nearly every meal, even if you're sitting outside in 95-degree weather. Me, I like to reserve my hot soup for cold weather.
Perhaps it's because some of my favorite soups revolve around quintessentially autumnal ingredients: root vegetables, dried beans, and especially winter squash. I've been making the same basic butternut squash soup for years, adding twists and tweaks as I see fit, and it never fails to satisfy me when a chill enters the air. It's smooth and creamy, the way I think squash soup should be, and it's the perfect thing to whip up over the weekend to have in your fridge all week long. This version relies on sherry for depth and a little intrigue -- if you don't have sherry on hand, you can skip it, or just substitute with brandy (Madeira would be nice) if you have some lying around.
Creamy Butternut Squash Soup with Sherry
Serves 4 to 6
- 2 tablespoons unsalted butter
- 1 large leek, white and light green part only, chopped (about 1 cup)
- 1 3-to-4-pound butternut squash, peeled and cubed
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- Salt
- 3 tablespoons dry sherry, plus more to finish
- 2 to 3 cups chicken stock
- 1 cup milk
- 2 tablespoons heay cream, plus more for serving
See the full recipe (and save and print it) here.
Photo by James Ransom
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merrill
I'm a native New Yorker with over a decade of experience as a private chef, cooking instructor and food writer/editor; I have a culinary degree from Le Cordon Bleu, as well as a highly practical BA in Comparative Literature (Italian and English). I live with my husband and daughter in Park Slope, Brooklyn, where we visit the farmers market most weekends.
Some past articles from this author you'll love:
A Potluck Lunch
Make-Ahead Meals
Feeding a New Family
19 Comments on Creamy Butternut Squash Soup with Sherry:
Preparing food such like this is really cool. squash is very nutritious kind of vegetable.
http://kindpublishers.com/vegetarian-soups-delicious-and-low-fat-vegetarian-soups/
I love the idea of adding sherry. Not that butternut soup isn't great on its own, but a little zing is always nice!
Still trying to find the icon to save this recipe to my Saved Recipes. Can anyone tell me where to find it or how to do it?
I love thick squash soups when the weather gets chilly. And I agree that sherry can really brightens them up. I just uploaded a recipe I made for a pumpkin soup with rio zape beans and, of course a splash of sherry.
Merrill is a co-founder of food52.
added 7 months agoYum.
Saving this also, butternut squash soup is one of my all time favorites. When its cold I can eat soup every day! Thanks for posting this.
Merrill is a co-founder of food52.
added 7 months agoSame here!
I LOVE squash soup - just finished off a tub with ginger curry and coconut milk - this will be my next iteration!
Merrill is a co-founder of food52.
added 7 months agoI do love butternut squash with coconut milk...
Hi Merrill - long time lurker here - this looks delicious and I can't wait to give it a try!
Merrill is a co-founder of food52.
added 7 months agoThanks so much. Let me know how it turns out, and welcome to the comments section!
Whoops, how do I save this recipe?!
Look to the left of the photo. It says, "jump to the recipe." click on that and you can find the recipe and save it.
Thanks, dr b!!
My pleasure, Liz!
Saving this for certain - I make most of the soup we eat in our family because I like to be able to control the salt. This looks wonderful!
Merrill is a co-founder of food52.
added 7 months agoThanks, Liz. Assuming from your comment you use salt sparingly -- I'll admit I'm guilty of the opposite!
Oh, Merrill, i'm so happy that you posted this! I have a butternut squash in my refrigerator that was just screaming soup, and I was thinking that I want to find a new recipe--thanks so much!
Merrill is a co-founder of food52.
added 7 months agoYou're so welcome! Hope you like it.
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