Spiced Butternut Squash Soup

Name: Spiced Butternut Squash Soup
Cook time: 20 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 3 pounds butternut squash, halved and seeded; 2 tablespoons butter; 1 medium onion, sliced; 1 leek, sliced; 2 cloves garlic, sliced; 2 (49.5 fluid ounce) cans chicken broth; 2 large russet potatoes, peeled and quartered; ⅛ teaspoon cayenne pepper; ⅛ teaspoon ground allspice; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground ginger; alt and pepper to taste'; ½ cup sherry wine; 1 cup half-and-half cream; ½ cup sour cream

My boys LOVE this soup! It’s a ‘stick to your ribs’ soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

INGRIDIENT

3 pounds butternut squash, halved and seeded

2 tablespoons butter

1 medium onion, sliced

1 leek, sliced

2 cloves garlic, sliced

2 (49.5 fluid ounce) cans chicken broth

2 large russet potatoes, peeled and quartered

⅛ teaspoon cayenne pepper

⅛ teaspoon ground allspice

⅛ teaspoon ground nutmeg

⅛ teaspoon ground ginger

salt and pepper to taste

½ cup sherry wine

1 cup half-and-half cream

½ cup sour cream (Optional)

DIRECTION

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. 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.

Step: 2

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 broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

Step: 3

Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

NUTRITION FACT

Per Serving: 298 calories; protein 7.1g; carbohydrates 45.2g; fat 10.6g; cholesterol 34.1mg; sodium 1854.6mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.

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