Monday, October 12, 2009

Squash Soup

3 pounds of squash (acorn, butternut, etc)
2 T. butter
1.5 pounds potatoes (I prefer red, any type is fine), cubed
1 medium onion
1 leek
2 cloves garlic
6 c. vegetable stock
1/2 c. sherry
generous 1/8 t. cayenne pepper
1/8 t. ginger
1/8 t. nutmeg
Salt and pepper to taste
1/4 c. cream

Halve and seed the squash. Place face down in a baking dish with a little water and bake at 375 until soft, 30-40 minutes. Remove from oven and set aside to cool.

Melt butter in a large pot. Sautee onions, leek, and garlic for 2-3 minutes. Add stock and potatoes. Cook until potatoes are soft, 15-20 minutes. Add squash and puree everything until smooth (I do it in batches in the blender). Return to the pot and add add spices, sherry, and cream. Heat through and serve. Freezes and refrigerates well.