Come Into My Kitchen - Roasted Butternut Squash Soup
Roast butternut squash until tender, then puree with onions, sherry, and creamy broth for a rich, flavorful soup. Garnish with toasted pumpkin seeds and dry sherry.
Ingredients
- 1 medium butternut squash
- 2 TBS butter
- 1 medium onion, diced
- 1 TBS fresh ginger, grated
- Salt and freshly ground pepper to taste
- 3 TBS dry sherry
- 3 cups broth (chicken or vegetable) plus more as needed
- 1 cup milk
- 1/4 cup cream
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