Sherry and Butternut Squash Soup

"I was trying to capture the flavor of the Fresh Choice Fall Harvest Butternut Squash Soup. I started from scratch, so I'm claiming this recipe as my own."
 
Download
photo by Patti H. photo by Patti H.
photo by Patti H.
Ready In:
1hr 50mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In one pan, stir fry the celery in a small portion of olive oil. When softened, add a quarter cup of sherry and cover immediately. Let simmer for 5 minutes. Add 1/4 cup chicken broth and continue to simmer.
  • In a separate large saucepan, stir fry the squash on medium heat until bright orange.
  • Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes.
  • Add in remaining chicken broth and add in bouillon. Add enough water so that the squash is completely covered, about 2 cups. Let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done).
  • Combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
  • Pour back into the large saucepan. Add butter, half and half, onion powder and garlic salt. When the butter is done melting in, you're done.
  • Garnish with cheddar and sour cream, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Hi There...I just wanted you to know that I just made your Butternut Soup mostly using your recipe...And It turned out Wonderful.<br/>I idid a few things differently...<br/>1. I roasted the squash<br/>2. I added one apple peeled and diced and added to the celery process when there was only a few minutes left.<br/>3. I used Marsala Sweet wine as I didn't have any Sherry. I'll use the Sherry next time<br/>All in all, it has a wonderful texture and taste. I will use your recipe again.<br/>Thank You.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes