We're going to show you how you can achieve great taste with a select ingredient each month. This content was created in partnership with Food52.
Soup season may very well be the most wonderful of seasons — we could happily subsist on soups all season long — and squash soup is a classic ode to fall. Orange-hued, smooth, and slightly sweet, it’s a dish we turn to again and again.
Here’s how to make the fall soup you need in your rotation: Slice a butternut squash in half and roast it until it’s tender all the way through. Heat olive oil in a large stockpot, sauté leeks until soft, and then add the soft squash flesh to the pot. Season to taste and add a glug of sherry, then pour in chicken stock and bring everything to a quick boil. Let the flavors meet.
Reduce the heat to a simmer, cook for 10 minutes, then purée the soup in batches. Bring it back to a simmer, taste, and adjust seasonings. Stir in a final splash of sherry and heavy cream for good measure, then serve. Feel warm and cozy.
Live.Love.Lux. Tip: When you use the Electrolux Induction Range with exceptional temperature control, you can simmer butternut squash soup to perfection.