This is an amazing soup. The sherry is optional, but it does add a nice flavour to it. I made it for Christmas dinner this year as an appetizer and it was completely gone in about a half hour.
The nice thing about this soup is you can make the base ahead of time, cool, blend, and freeze. When you are ready to use it you can thaw it, put it in the crockpot, and then add the cream and sherry (if wanted) right before you serve it.
The other thing is the longer you let it sit, the more the spices come through. It is not a spicy soup when you first taste it, but the after flavour is a nice spicy taste. Spices can be doubled for an even spicer blend.
SPICED BUTTERNUT SQUASH SOUPIngredients• 3 pounds butternut squash, seeded, peeled, cut into 1 inch chunks
• 2 tablespoons butter
• 1 medium onion, sliced
• 1 leek, sliced
• 2 cloves garlic, sliced
• 1 liter of chicken stock
• 2 large russet potatoes, peeled and quartered (or 1 large sweet potatoe/yam)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• salt and pepper to taste
• 1/2 cup sherry wine (optional)
• 1 cup half-and-half cream
• 1/2 cup sour cream (optional)
Directions1. Day before: place all ingredients except sherry wine, half and half cream and sour cream into slow cooker. Cook on low for 5-6 hours. Let cool. In small amounts blend in blender. Transfer back to slow cooker and put in fridge.
2. Day of: heat soup on low for 3-4 hours in slow cooker. About ½ hour before serving add half and half cream and sherry wine (optional). When served top with sour cream (optional).
VARIATIONS: • for a spicier soup double seasonings
• For a richer soup use table cream