Best Butternut Squash Soup with Sherry

food52.com

Babs

2 tablespoons unsalted butter

1 large leek, white and light green part only, chopped (about 1 cup)

1 3-to-4-pound butternut squash, peeled and cubed

¼ teaspoon freshly ground nutmeg

½ teaspoon freshly ground black pepper

½ teaspoon salt, plus more to taste

3 tablespoons dry sherry, plus more to finish

2 cups chicken stock, plus more as needed

1 cup milk

2 tablespoons heavy cream, plus more for serving

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer