Thursday, October 6, 2011

Sherried Squash Soup

I love a good fall vegetable--like butternut squash soup.  As a starter for my fall dinner party, I decided to make a squash soup, with a kick--sherry.

Sherried Squash Soup


2 tbsp. olive oil
1 large onion chopped in chunks
4 tbsp. dry sherry
3 packages of pre-cubed butternut squash
2.5 cups of vegetable broth
1/2 of a fresh grated nutmeg
salt and pepper to taste
sour cream or croutons for garnish


Step 1: Fry onions in oiled pan for 5 minutes, then add sherry and squash, and cook for 2 minutes
Step 2: Add vegetable stock and cover and simmer for 20 minutes
Step 3: Use an immersion blender to blend the squash mix, or mix in food processor
Step 4: Add salt, pepper and nutmeg to taste and garnish as you like

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