by merrill
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2 tablespoons unsalted butter Ask a question about this ingredient
1 large leek, white and light green part only, chopped (about 1 cup) Ask a question about this ingredient
1 3-to-4-pound butternut squash, peeled and cubed Ask a question about this ingredient
1/4 teaspoon freshly ground nutmeg Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
3 tablespoons dry sherry, plus more to finish Ask a question about this ingredient
2 to 3 cups chicken stock Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
2 tablespoons heavy cream, plus more for serving Ask a question about this ingredient
Melt the butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened—this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).
Ask a question about this stepAdd the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently.
Ask a question about this stepAdd the sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).
Ask a question about this stepIncrease the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender.
Ask a question about this stepUsing a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.
Ask a question about this stepReturn to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.
Ask a question about this step1111111sdeweewd333
Can this be made with already cooked squash? I hate the peeling and cutting and have gotten into the habit of roasting butternut squash whole.
Made this again. Boy it's good! Love this time of year for wonderful, hardy soups.
Oh! So good! This is one of those fabulous recipes that is just so clean, without any 'fluff' needed to cover up lack of taste. Few ingredients combine to make a big full tasting soup. And, bonus, it's quick and easy. This will become a regular on the winter rotation!
This soup came together so quickly -- and the sherry gives it fantastic depth of flavor. This will definitely make into my winter soup repertoire.
This is the third recipe that I've made from the holiday app. I can't tell you how inspiring the app is. Best cook book ever! Anyway, made it ahead ffor dinner with friends after Thanksgiving. Taste test is great! Happy Thanksgiving!
What a nice thing to say! So glad you're enjoying the app, and Happy Thanksgiving to you too!
The sherry was an excellent addition. It will be hard for me to make another butternut soup since I will always be comparing it to this one.
Merrill, your soup was a huge favorite at my book launch party - I think we all have made it at least once since that night!
This soup was fantastic - the sherry (well, I used red wine) made it so robust - loved it! Blogged about it here: http://whatamidoinginfrance.blogspot.com/2011/10/butternut-squash.html
This recipe seems to be just what I was looking for - what I do find completely distracting and superfluous is the phrase "ask the hotline about this ingredient" that constantly appears with each ingredient.
I have a question about the recipe "Creamy Butternut Squash Soup with Sherry" from merrill.
I have a question about the recipe "Creamy Butternut Squash Soup with Sherry" from merrill.
Would this recipe freeze well? In general is it okay to freeze soups that contain dairy?
Nozlee is the Assistant Editor of Food52.
Wonderful! I made this last night exactly as written. It was comforting and rich, as promised.