Creamy Butternut Squash Soup with Sherry

Name: Creamy Butternut Squash Soup with Sherry
Cuisine: American
Ingredients: 2 tablespoon 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; 1/4 teaspoon freshly ground nutmeg; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt, plus more to taste; 3 tablespoon dry sherry, plus more to finish; 2 cup chicken stock, plus more as needed; 1 cup milk; 2 tablespoon heavy cream, plus more for serving

Instructions

I've been making the same basic butternut squash soup for years, adding twists and tweaks as I see fit, and it never fails to satisfy me when a chill enters the air. It's smooth and creamy, the way I think squash soup should be, and it's the perfect thing to whip up over the weekend to have in your fridge all week long. This version relies on sherry for depth and a little intrigue -- if you don't have sherry on hand, you can skip it, or just substitute with brandy (Madeira would be nice) if you have some lying around.

Updated at: Wed, 27 Aug 2025 15:28:49 GMT