Butternut Shrimp Soup Topped With Sherry Recipes

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SHERRY AND BUTTERNUT SQUASH SOUP



Sherry and Butternut Squash Soup image

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.

Provided by Rowenna

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 lbs butternut squash, cubed
3 stalks celery
1 1/4 cups cooking sherry
2 cups chicken broth
1 teaspoon chicken bouillon
2 cups water
2 tablespoons butter
1/2 cup half-and-half
1 teaspoon onion powder
garlic salt, to taste

Steps:

  • 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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