Comfort in a Bowl

Take the chill out of a brisk autumn day with a piping-hot serving of butternut squash soup. Gourds are not only in season, they’re high in nutrients, too



Published:

David’s Squash Soup

(Serves 8)

  • 4 ½ cups cooked and puréed butternut squash
  • 1 ½ cans (13 ¾ ounces) chicken broth
  • 1 ½ tablespoons salt
  • ½ tablespoon pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • ½ bottle Tio Pepe Gonzalez Byass Jerez dry sherry
  • 3 tablespoons butter
  • ½ cup sour cream
  • ½ cup heavy cream

In a large soup pot, combine the squash purée, chicken broth, salt, pepper, cayenne, and curry powder. Bring to a boil. Reduce heat and simmer uncovered approximately 1 hour to reduce soup by one-third.
Add sherry and simmer another 30 minutes. Remove from heat and swirl in butter, sour cream, and heavy cream. Serve immediately.

Source: At Home With Carolyn Roehm (Broadway Books)

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