Roasted Butternut Squash Soup

 Soup & Salad 4

My good friend Kay first served this savory bowl of autumnal goodness when she was hosting book club. I decided it would make a great first course at our Fall Tea Party. Since this is a filling soup, I used these cute little tasting bowls for the Tea. But we were also having the Apple, Parmesan and Toasted Pecan Salad with a cornucopia of tea sandwiches and sweets to follow. It’s delicious enough to enjoy in a more hearty portion as well!

Roasted Butternut Squash Soup

Adapted from Kay Miller's recipe


  • 2 pounds butternut squash, halved and seeded
  • 2 tablespoons butter
  • 1 medium onion, sliced (use sweet if available)
  • 1 leek, white and light green section sliced
  • 2 cloves garlic, minced
  • 6-8 cups chicken broth
  • 2 large sweet potatoes peeled and quartered
  • Note: - the spice quantities below create subtle flavor. I actually double them for bolder flavor.
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ginger
  • salt & pepper to taste
  • 1/2 cup sherry wine
  • 1 cup half & half
  • whipping cream for drizzling (optional)
  • snipped chives (optional)


  • Preheat oven to 375 degrees. Pour a thin layer of water into a baking dish and place squash halves cut side down in dish. Bake for about 40 minutes, or until fork can easily pierce the flesh. Cool slightly, then remove peel (I find it's easiest to scoop squash out of the skin.) Set squash aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic and sauté for a few minutes, until tender. Pour 6 cups of chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a food processor and puree in batches until smooth. Return to the pot.
  • Season the soup with cayenne, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half & half. Based on your preference you can stir in all or part of the additional 2 cups of broth to reach desired consistency (I prefer a soup that it not overly thick, so I used the full 2 cups. and still found the soup to be fairly thick.) Heat through, but do not boil. Ladle into bowls and drizzle with whipping cream and sprinkle with snipped chives.


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