Creamy and Rich Butternut Squash Soup
Servings Prep Time
6Servings 15minutes
Cook Time
Servings Prep Time
6Servings 15minutes
Cook Time
  • 2Tablespoons Unsalted butter
  • 1/2cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1medium Onion finely, choppedor about 1 cup finely chopped leek
  • 12 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepperto taste
  • 1/4teaspoon Freshly ground Nutmeg(optional)
  • 2 to 3cups Chicken brothFor vegetarian use Vegetable stock
  • 3Tablespoons Dry sherryplus more for garnish
  • 6slices Bacon, cooked and crumbled
  • 1/2 to 1cup Heavy Creamplus more for garnish
  • 4ounces Sour cream
  • 1/4cup Parmesan cheeseplus more for garnish
  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.