For a vegan version, substitute the butter with olive oil, the chicken broth with vegetable broth, and the half-and-half cream and sour cream with cashew cream. Roasting the squash brings out its natural sweetness. Don't skip this step! Adjust the amount of spices to your liking. A pinch more cayenne adds a nice kick. The sherry adds depth, but you can substitute it with apple cider vinegar or a splash of lemon juice if needed.
Spiced Butternut Squash Soup
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PREP TIME45 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 55 mins
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SERVING8 People
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VIEWS842
Embrace the cozy flavors of autumn with this Spiced Butternut Squash Soup! Aromatic spices, sweet squash, and a touch of sherry create a velvety, unforgettable soup that's both comforting and elegant.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol34 mg
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Fiber6 g
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Protein7 g
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Saturated Fat6 g
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Sodium1855 mg
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Sugar7 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C).
02 Step
Recipe View 0 mins Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
03 Step
Recipe View 40 mins Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
04 Step
Recipe View 23 mins Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
05 Step
Recipe View 0 mins Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
06 Step
Recipe View 0 mins Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.
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Jena Mclaughlinmoore
Jun 18, 2025I added a little bit of curry powder for an extra kick and it was delicious!
Brandon Legros
Apr 20, 2025I used coconut milk instead of half-and-half and it was still creamy and delicious!
Amelie Dubuque
Aug 7, 2024This soup is amazing! The sherry really makes a difference.
Deangelo Weber
Apr 19, 2024My family loved it! Even my picky eater had seconds.
Justyn Rogahn
Dec 9, 2023This is my new favorite soup recipe!
Rossie Lakin
Jul 24, 2023So easy to make and perfect for a chilly evening.
Kirstin Williamson
Jul 16, 2022I didn't have sherry, so I used apple cider vinegar and it worked great!
Selmer Kunze
Jun 18, 2022The instructions were clear and easy to follow. Thank you!