Sherry and Butternut Squash Soup
Sherry is a fortified wine that adds a unique flavor to this butternut squash soup.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Sherry and Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes, or until the squash is tender.
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable stock and sherry. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
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Serve hot and garnish with a drizzle of sherry and a sprinkle of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
