Make Ahead
Creamy Butternut Squash Soup with Sherry
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75 Reviews
saramarsh
November 9, 2023
I LOVE how quickly this comes together, but I've always felt it's needed an extra hit of seasoning, other than S & P....Garam Masala is our hero. And a dash of Madras Curry powder.
Try it!
Try it!
kiwicotage
April 17, 2022
Lovely soup. I roasted leeks and squash and then added the remainder of the ingredients in the pot. Instead of heavy cream, had ricotta which really worked...
rkegeo
October 20, 2019
I’ve been making this recipe since the time it was published. It is my absolute favorite! I don’t modify the recipe at all unless I mess up in which case I have to google ways to make a correction. Clearly, I am NOT a chef by any stretch of the imagination! However, the ex-husband was and he’d sauté crab meat and turn the soup into a bisque. That was really good too! Now though, I’m back to the original recipe which I like more than him anyway. If you’re craving carbs, it’s fantastic in a Panera bread bowl. Anyway, for the stick-to-the-recipe cooks out there... this will definitely fool those that are! It’s amazing!
K N.
October 10, 2019
Tasty soup! I had every intention of following the recipe but I will readily admit that it ended up being more of a template for the version I made. I easily doubled the recipe and made it dairy free by using olive oil and adding more water instead of the milk. I ended up using half chicken broth and half veggie broth (made from the better than bouillon base) and they worked well together. I planned on using butternut squash but ended up using kabocha (about 6 lbs.) which I hadn't used in soup before but had a great squash-y flavor. Interestingly, it also made the texture more like sweet potato soup which we really liked. It thickens up a lot in the fridge and then loosens up when reheated.
My biggest change however was accidental...while I thought we had a couple of sherries from a Spanish themed potluck it turned out we only had a cream sherry that I'd used in a dessert and I was really uncertain about adding it to a soup. Not to worry, I can use madeira! Except, what I thought was madeira was actually marsala...so in went the marsala and it was tasty! I love soup recipes that are this flexible! That said, I really do want to try the original version with sherry.
My biggest change however was accidental...while I thought we had a couple of sherries from a Spanish themed potluck it turned out we only had a cream sherry that I'd used in a dessert and I was really uncertain about adding it to a soup. Not to worry, I can use madeira! Except, what I thought was madeira was actually marsala...so in went the marsala and it was tasty! I love soup recipes that are this flexible! That said, I really do want to try the original version with sherry.
Jo A.
October 22, 2018
This was a great tasting, quick to make soup. I think it would be easy to change it up too.
barb48
April 16, 2018
I bought pre-cut butternut squash at Whole Foods. Not sure if it's ripe. Should I roast it first? Would that give it flavor or anything if it's not ripe? Also, no alcohol at home to add, and prefer to skip the dairy stuff. Did I just ruin this recipe?
Miche
April 16, 2018
No need to roast first. You can use coconut milk to replace the cream (and some of the stock, if you want richer.) It might be a little flat without the sherry, but you can try a little apple juice or cider instead, or some indian spices if you like them.
Marcellene
December 31, 2017
I followed the recipe and used Amontillado sherry. The soup was fantastic- smooth and creamy. I used a Vitamix and whole milk. My husband loved it and he is not generally a fan of butternut squash.
Suzy Q.
December 29, 2017
I made a few changes after reading the reviews. I used vermouth since I'd run out of dry Sherry. I also choose to roast the squash for flavor plus I do not need to work when the oven can do it for me... I added a spray evoo (Trader Joe's) on the now 4 flat sides of the raw squash and also added smashed garlic and 2 fresh pieces of sage... my squash was 3 lbs. I used 2 c chicken broth, 1 c milk. After the butter, shallots, S & P, nutmeg and 2 T vermouth were ready I added the scooped roasted squash to the pot and cooked a bit more. I used my immersion blender, in the stock pot, while the squash was hot.
All and all the soup turned out ok. For me it really wasn't worth the effort perhaps I'm missing something? Oh, before serving I did add 1/2 and 1/2,. I should have added the duck fat as one reviewer recommended. No doubt not using homemade chicken stock would have made a big difference compared to chicken broth. Happy cooking!
All and all the soup turned out ok. For me it really wasn't worth the effort perhaps I'm missing something? Oh, before serving I did add 1/2 and 1/2,. I should have added the duck fat as one reviewer recommended. No doubt not using homemade chicken stock would have made a big difference compared to chicken broth. Happy cooking!
JulieBee
December 29, 2017
Hi there. I really think this soup is worth the effort, but with only a few minimal changes.
This is how I cook this soup over and over and it's a winner!
I use onions only, not leeks, and when sauteing, I add a bit of sherry during that process, which adds depth of flavor to the onions. I would not use vermouth in this recipe. But for me the real key to this recipe is not using chicken stock, but vegetable stock. I found chicken stock, even homemade, too rich for this vegetable based soup. Also, no need here to roast the squash. I never use as much milk as is called for, maybe only about 1/4 cup, a big splash of heavy cream and a big 2-3 tablespoons of sour cream mixed in to the soup. When serving, I add a dollop of sour cream to the top as a garnish with ground pepper and a swirl of olive oil. It is truly fantastic everytime. Maybe fry some sage and add with some roasted croutons too. A+
This is how I cook this soup over and over and it's a winner!
I use onions only, not leeks, and when sauteing, I add a bit of sherry during that process, which adds depth of flavor to the onions. I would not use vermouth in this recipe. But for me the real key to this recipe is not using chicken stock, but vegetable stock. I found chicken stock, even homemade, too rich for this vegetable based soup. Also, no need here to roast the squash. I never use as much milk as is called for, maybe only about 1/4 cup, a big splash of heavy cream and a big 2-3 tablespoons of sour cream mixed in to the soup. When serving, I add a dollop of sour cream to the top as a garnish with ground pepper and a swirl of olive oil. It is truly fantastic everytime. Maybe fry some sage and add with some roasted croutons too. A+
Suzy Q.
December 29, 2017
Thank you Julie. I guess I'll give it another go? I appreciate your time and reply.
Taylor S.
November 11, 2017
Such a wonderful soup. Perfect! I subbed half a yellow onion for the leeks, used ghee as my fat, subbed vegetable stock for chicken, and omitted the dairy. You wouldn't even know it though since it's so creamy and concentrated with flavor!
NICK
October 14, 2016
I've made this a number of tides and tweak it differently each time and it always turns out incredible. My favorite so far is adding some parsnip. I never want to overpower the leak and butternut squash and with parsnip it's easy to do so, so I get a slightly smaller squash but do about a 4:1 ratio of squash to parsnip. Adds a nice extra dimension to the dish.
JulieBee
October 27, 2015
Oh I forgot in my last comment, I also used vegetable stock instead of chicken, and again, it tasted amazing. Thanks Merrill, this will be a staple recipe.
JulieBee
October 27, 2015
Made this with onions instead of leeks and it was delicious. Also, I served this soon after making, and it was still really tasty (normally I think soup has to sit for a long time to develop optimal flavor). A+
Susan
October 23, 2015
I followed the directions but the finished product seemed a little one dimensional. Rather than adding the heavy cream at the end, I had some duck fat in my fridge so I swirled in 3 TB with an immersion blender and the results were amazing.
Donna H.
October 15, 2015
Can this soup be frozen?
Carolina C.
February 26, 2022
I never tried, but it likely freezes well. I would recommend doing the whole thing until the last step, then freezing. Add cream and additional sherry only after reheating.
Viney
February 22, 2015
So delicious! Made it with lite coconut milk for all of the dairy (added toward end of last 20 min of simmering, water for the stock, Madeira instead of Sherry, and roasted butternut and Chinese pumpkin for the veg. Beautiful colors, too.
Lauren C.
October 9, 2014
Very tasty! I also roasted the squash first, with a little garlic, and had to replace the sherry with vermouth (I should really start reading recipes all the way through before shopping/starting to cook...). I really liked the flavour of the leeks. A nice, quick and easy soup for a weeknight dinner - I paired it with some Irish soda bread and we loved it. Next time I might try roasting a hot red pepper with it to add a bit more depth and spice.
Jenny S.
September 21, 2014
Just made this tonight. It was so good! I'm already making my Thanksgiving menu and this is definitely making an appearance.
Hark
February 11, 2014
I used white pepper, and it was waaaaay overpowering. Next time I will be following the directions properly.
Tifani
February 3, 2014
OMG, this is sooo good! Only change that I made was to roast the squash first and put it into the pot. Because it was already tender, I only simmered for about 10 minutes with the other ingredients before pouring it all into the blender. So delicious!
mauigirlcooks
January 16, 2014
Mmmmm, this soup looks thick and delicious. Butternut Squash soup is also delicious with blue cheese toasts!
Yessica
December 12, 2013
This was fabulous!! served it as the first course to our family dinner. No left overs for the next day...good and bad. I will make this again for sure.
Martha H.
December 7, 2013
Made this tonight. I roasted the squash for 45 min, then scooped it into the pot. I'm so glad I did. It gave it a sweetness that is wonderful. Only had a little bit of onion. No leeks. Used Almond milk. No cream. Lots of pepper. Had to use my smoothly maker to wiz it. It turned out so good, I can't believe it. Thanks.
Tyfusion
November 27, 2013
Just made a double batch for thanksgiving, turned out great. Used two full leeks and added a little plus to the nutmeg and pepper. I can taste the extra black pepper so this can prob be reduced to 1.75 if making a double, otherwise fantastic. Used a submersible blender in a large pot which I can tell would be easier than transferring to a processor. Watched this vid for chopping the squash: http://m.youtube.com/watch?v=Kbecyb7TgDE&desktop_uri=%2Fwatch%3Fv%3DKbecyb7TgDE. Used this video for cleaning and chopping the leeks (sweet lady): http://m.youtube.com/watch?v=fm6XGDwjJQA&desktop_uri=%2Fwatch%3Fv%3Dfm6XGDwjJQA. Used vegetable stock in lieu of chicken. It's not too salty or fatty, but I'm tasting it the night before without the added heavy cream. I am now planning to add some grilled pancetta to the surface when serving with the cream for a little extra body. Excellent and easy recipe!
neshama369
November 17, 2013
Hi and thanks for the gorgeous recipe. I found canned butternut squash at Whole Foods and would love to use it. It comes in 15 oz cans. How much would I need for your recipe?
Alexandra A.
November 11, 2013
Hi Merrill
Can you use whole foods frozen butternut squash instead of fresh squash? If so, about how many cups of frozen squash would be the equivalent of a 3-4lb fresh squash?
Thanks!
Can you use whole foods frozen butternut squash instead of fresh squash? If so, about how many cups of frozen squash would be the equivalent of a 3-4lb fresh squash?
Thanks!
Sherry E.
November 10, 2013
would like to make with out dairy- any reason why not to?
nesticlose
November 11, 2013
I used coconut milk instead of regular milk, and did not add the cream. It was delicious.
LittleMissMuffin
September 20, 2017
I just use chicken broth. No milk. And I have cream on the side to add just before serving for those who want it but I prefer it without
nesticlose
October 29, 2013
The soup was delicious. I will definitely make it again; may try adding the curry powder and cumin. That sounds yummy.
Mark B.
August 27, 2013
I added about 2 tablespoons of madras curry powder and about 2tbsp of cumin and aliilte more salt and pepper. This proved to be the magic combo for us. It was fantastic!
mrs_ritchie15
May 21, 2013
Who says you can only have butternut soup in the fall?! I didn't have cooking sherry on hand, but I added brown sugar and a touch of hazelnut extract. Delish. Try using a stick blender if you have one, that way you can blend the soup right in the pot without the hassle of transferring.
Nushin
November 24, 2012
Thanks for your input -- when I reheated it I added a little sherry, nutmeg and some brown sugar as you suggested and everyone LOVED it!! I served it with a dollop of creme fraiche and sprinkled a few pomegranate seeds on top - YUM and looked beautiful. Thanks for your help!
biennourri
November 21, 2012
I make this soup frequently and I've used the TJ's pre-cut squash for this soup before and it seemed fine. Maybe the squash was old?
Nushin
November 21, 2012
HELP! I made this soup in the past and it was sweet and AWESOME. I doubled the recipe to serve for Thanksgiving and just tasted it and it is bland, not rich, not sweet. Hard to explain. The only thing I did differently was used pre-cut butternut squash from Trader Joe's -- do you think this impacted the flavor? What should I add to make it sweeter? More nutmeg? More sherry? Should I add cinnamon?? it looks BEAUTIFUL but I need to spice it up and am not sure what what ingredient. Thanks so much.
Merrill S.
November 21, 2012
So sorry to hear this! I'm afraid it was probably the squash -- maybe it wasn't fully ripe when it was cut, or it may have been sitting around for a while. Without tasting the soup, it's hard to recommend a specific fix, but you could try adding a little more sherry and maybe some brown sugar for sweetness/richness, and definitely a bit more nutmeg. Did you season it well with salt? Salt can do wonders to help coax out the other flavors.
Nushin
October 31, 2012
I made this last night and LOVED it! I used skim milk and skipped the heavy cream. I am thinking about serving this for Thanksgiving also -- do you think I can make this a few days ahead and keep refrigerated?
Merrill S.
October 31, 2012
Glad it worked out! You can definitely make it 2-3 days ahead if you keep it in the fridge.
Nushin
October 29, 2012
Thanks -- one more question -- have you ever substitute almond milk or coconut milk for whole milk or heavy cream? Thanks.
Nushin
October 28, 2012
Can I use skim milk versus whole milk? Will kids eat this soup given that "sherry" is an ingredient?
Merrill S.
October 28, 2012
You can, yes, but you can also leave the milk out altogether and just use an extra cup of stock when making the soup. And kids should enjoy this soup -- the sherry (except for the splash you add at the end, which is optional) gets cooked so the alcohol evaporates.
ChefJune
October 2, 2012
Well now, I SERIOUSLY want to cook this soup! It just shrieks "FALL!!!!"
Wow, Merrill! Just plain ole' WOW!
Wow, Merrill! Just plain ole' WOW!
PhoebeLapine
September 17, 2012
I made this yesterday for a client and it was so good. I used even less milk and no cream, and it was still rich, silky and delicious! xo Phoebe
Jenny O.
February 13, 2012
Wonderful! I made this last night exactly as written. It was comforting and rich, as promised.
Miche
January 10, 2012
Can this be made with already cooked squash? I hate the peeling and cutting and have gotten into the habit of roasting butternut squash whole.
dani
January 4, 2012
Made this again. Boy it's good! Love this time of year for wonderful, hardy soups.
putaneggonit
December 14, 2011
Oh! So good! This is one of those fabulous recipes that is just so clean, without any 'fluff' needed to cover up lack of taste. Few ingredients combine to make a big full tasting soup. And, bonus, it's quick and easy. This will become a regular on the winter rotation!
KatieSid
December 14, 2011
This soup came together so quickly -- and the sherry gives it fantastic depth of flavor. This will definitely make into my winter soup repertoire.
dani
November 22, 2011
This is the third recipe that I've made from the holiday app. I can't tell you how inspiring the app is. Best cook book ever! Anyway, made it ahead ffor dinner with friends after Thanksgiving. Taste test is great! Happy Thanksgiving!
Merrill S.
November 22, 2011
What a nice thing to say! So glad you're enjoying the app, and Happy Thanksgiving to you too!
biennourri
November 18, 2011
The sherry was an excellent addition. It will be hard for me to make another butternut soup since I will always be comparing it to this one.
Rhonda35
November 15, 2011
Merrill, your soup was a huge favorite at my book launch party - I think we all have made it at least once since that night!
lizcohen12
October 31, 2011
This soup was fantastic - the sherry (well, I used red wine) made it so robust - loved it! Blogged about it here: http://whatamidoinginfrance.blogspot.com/2011/10/butternut-squash.html
Elle H.
October 23, 2011
This recipe seems to be just what I was looking for - what I do find completely distracting and superfluous is the phrase "ask the hotline about this ingredient" that constantly appears with each ingredient.
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