Butternut Squash Soup with Sherry

This winter squash recipe is the perfect seasonal soup.

Live love lux
Share

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.

Butternut Squash Soup with Sherry

Servings: 4 to 6

Print

Ingredients

One 3- to 4-pound butternut squash, cut in half lengthwise and de-seeded (Need help picking a squash? Find out how to pick the perfect one here.)

3 tablespoons olive oil, divided

Pinch salt, plus more to taste

2 large leeks, white and light green part only, chopped (about 2 cups total)

1/2 teaspoon freshly ground black pepper

3 tablespoons dry sherry, plus more to finish

2 to 3 cups chicken stock

1 cup milk

2 tablespoons heavy cream, plus more for serving

Instructions

Preheat oven to 400° F. Place the two squash halves cut side-up on a baking sheet. Sprinkle them with 1 tablespoon of the olive oil and a healthy pinch of salt. Roast until tender all the way through, about 45 minutes. 

Heat the remaining olive oil in a large stockpot over medium-low heat. Add the leeks and cook, stirring with a wooden spoon, until softened (if the leeks start to brown, add a tablespoon or so of water).

Add the roasted squash flesh — taking care to scoop it out and leave the peel behind — along with the black pepper and another pinch of salt. Continue to cook for another 5 minutes, stirring frequently.

Add the sherry and cook for a couple of minutes to reduce, then add enough chicken stock to cover the squash.

Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes.

Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid (milk if you want a creamier soup, stock if you want a thinner one) if necessary.

Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.

More Recipes