Memorial Day Recipes

Mom's Butternut Squash Soup

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Mom's Butternut Squash Soup

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At the first sign of fall, my family loves this soup with homemade bread.

Shared by ermabrown,
East Hartford, CT

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 med. butternut squash (about 1 1/2 lbs.)
  • 3 Tbs. margarine
  • 2 med. potatoes, peeled and cubed
  • 1 med. stalk celery, chopped
  • 1 med. onion, chopped
  • 1 med. carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 32-oz. container chicken broth
  • 1 pinch red pepper flakes
  • 1 pinch nutmeg
  • 1/4 C. cooking sherry wine
  • 1/2 C. half & half cream
  • salt and pepper to taste

Directions

Cut squash in half and remove seeds. Place cut-side down in a sauté pot with a small amount of water. Cover and simmer until squash is done. Set on plate to cool. Then scoop the insides into a blender with about 2 cups of the chicken broth and puree until smooth. Pour into large pot. Melt margarine in pot. Add potatoes, celery, onion, carrot and garlic and sauté for 5 minutes. Add 1 cup of chicken stock and simmer for 30 minutes. Add red pepper flakes and nutmeg. Pour into blender with remainder of chicken stock and puree until smooth. Pour into pot with squash. Add sherry and mix well. Stir in half and half. Season with salt and pepper. Heat on low until serving temperature. You can add either more chicken stock or milk if you want a thinner soup.

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Reviews (1)

  • I like this recipe; but I cube the the butternut & potatoes & allow them to cook in the broth;then I use an immersion blender to blend them all together! Sometimes I like a few chunks of potato & butternut to shine through.

    Flag as inappropriate Emmy713  |  January 20, 2012

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