Prep 10 mins
Cook 1 hr 40 mins
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.
- 29.58 ml olive oil
- 907.18 g butternut squash, cubed
- 3 stalk celery
- 295.73 ml cooking sherry
- 473.18 ml chicken broth
- 4.92 ml chicken bouillon
- 473.18 ml water
- 29.58 ml butter
- 118.29 ml half-and-half
- 4.92 ml onion powder
- garlic salt, to taste
- 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.
- In a separate large saucepan, stir fry the squash on medium heat until bright orange.
- Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes.
- 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).
- Combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
- 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.
- Garnish with cheddar and sour cream, if desired.
Hi There...I just wanted you to know that I just made your Butternut Soup mostly using your recipe...And It turned out Wonderful.<br/>I idid a few things differently...<br/>1. I roasted the squash<br/>2. I added one apple peeled and diced and added to the celery process when there was only a few minutes left.<br/>3. I used Marsala Sweet wine as I didn't have any Sherry. I'll use the Sherry next time<br/>All in all, it has a wonderful texture and taste. I will use your recipe again.<br/>Thank You.