Sherry and Butternut Squash Soup

Recipe by Rowenna
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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