Creamy and Rich Butternut Squash Soup

So, many of my recipes that I post I am thinking about my Grandmother. I think about what she would think about the dish, about the taste, would she be proud to serve it in her restaurant?

I have never made squash soup or pumpkin soup,

Print Recipe
Creamy and Rich Butternut Squash Soup
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Instructions
  1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks, carrots and garlic, sweat, stirring occasionally, until softened and lightly browned, about 5 minutes.
  2. Add the butternut squash, nutmeg, salt and pepper, and cook, stirring occasionally, for another 5 minutes.
  3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
  4. Turn the heat up and bring to a boil. Then reduce the heat to simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
  5. Add heavy cream and sour cream blend until smooth, either using an immersion blender or by carefully transferring to a blender.
  6. Transfer back to sauce pan and return to heat, add bacon and parmesan cheese reserving some for garnish. Add more chicken broth if necessary to reach desired consistence. Heat to desired temperature.
  7. Ladle into bowls and drizzle with sherry, cream and sprinkle with parmesan cheese.
Share this Recipe
so this was a first. I studied a few recipes I found online and then I combined what I thought were the best parts of each recipe.

I liked the idea of using heavy cream and sour cream. The recipes I found used more than what I used but I figured if I’m using both I need to cut back a bit on both.

This soup came out surprisingly great! I could hardly believe it. Usually when experimenting with a recipe, I would make the dish and then decide if I liked it enough to make it again. If I am going to make it again I decide how I’m going to tweek the recipe to get it as deliciousĀ as possible.

This one, there was no doubt, I will make it again and as far as tweeking. Its done. Yum.

Oh, and one last thing. I made it in my crockpot. I’m sure it can be made in the Instant Pot and if anybody wants to try feel free to share.

 


Posted in Cooking Like Grandma and tagged , .

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