Butternut Squash Soup

Butternut Squash Soup

1 large butternut squash, halved and seeded
1 TBSP Butter
1 TBSP olive oil
2 medium onions, diced
3 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
2.5 L chicken broth
2 large russet potatoes, peeled and diced
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
salt and pepper to taste
1/2 cup sherry
1 cup half and half cream
sour cream (optional)

Preheat oven to 375 F. Pour a thin layer of water in a baking dish or cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

Melt the butter with the olive oil in a large soup pot over medium heat. Add the onion, celery and carrots, saute for a fe minutes then add the garlic, being careful not to let the garlic burn. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 mintues, or until the vegetables are soft. Add the squash, stir to incorporate. Use an immersion blender to puree the soup, or transfer to a blender or food processor in batches and puree until smooth. Return to pot.
Season the soup with cayenne pepper, nutmeg, allspice, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil.

Ladle into bowls and top with a dollop of sour cream.

Enjoy!