Spicy Squash Soup

A thick and spicy soup that will warm you up this fall. Made with butternut squash and potatoes.

Ingredients

• 3 lbs butternut squash, halved and seeded
• 2 tbs butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 50-oz cans of chicken broth
• 2 large potatoes, peeled and cubed
• 1/8 tsp cayenne pepper
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 1/2 cup sherry wine
• 1 cup half n' half

Preparation

First, bake the squash.
Preheat your oven to 375F. Add a little water to the bottom of a baking dish or cookie sheet, and place squash halves face (cut side) down. Bake for 40 minutes or until the squash flesh is really soft. Let cool a little, then peel.

In a large pot, melt butter and saute onion and garlic until soft. Add the chicken broth and potatoes, then bring to a boil. Cook until the potatoes are getting soft (about 15-20 minutes). Add the squash to the mix and mash until lumpy.

Using a stick blender in the pot or move soup to a food processor, puree the mixture until smooth. Pour back into the pot, if you used a food processor.

Add seasonings, sherry and cream and stir through. Heat soup but don't let it boil. Once hot, time to serve.