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    You are in: Home / Recipes / Sherry and Butternut Squash Soup Recipe
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    Sherry and Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    10 mins

    1 hrs 40 mins

    Rowenna's Note:

    I was trying to capture the flavor of the Fresh Choice Fall Harvest Butternut Squash Soup. I started from scratch, so I'm claiming this recipe as my own.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In one pan, stir fry the celery in a small portion of olive oil. When softened, add a quarter cup of sherry and cover immediately. Let simmer for 5 minutes. Add 1/4 cup chicken broth and continue to simmer.
    2. 2
      In a separate large saucepan, stir fry the squash on medium heat until bright orange.
    3. 3
      Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes.
    4. 4
      Add in remaining chicken broth and add in bouillon. Add enough water so that the squash is completely covered, about 2 cups. Let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done).
    5. 5
      Combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
    6. 6
      Pour back into the large saucepan. Add butter, half and half, onion powder and garlic salt. When the butter is done melting in, you're done.
    7. 7
      Garnish with cheddar and sour cream, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Sherry and Butternut Squash Soup

    Serving Size: 1 (609 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 392.4
     
    Calories from Fat 101
    25%
    Total Fat 11.3 g
    17%
    Saturated Fat 4.6 g
    23%
    Cholesterol 17.6 mg
    5%
    Sodium 331.3 mg
    13%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 6.0 g
    24%
    Protein 4.1 g
    8%

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