Sherried squash soup

Sherried squash soup

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(10 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children

Nutrition and extra info

Additional info

  • 2 of 5-a-day, vitamin c
  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
183
protein
4g
carbs
26g
fat
6g
saturates
1g
fibre
5g
sugar
15g
salt
0.22g

Ingredients

  • 1 large onion, halved
  • 4 tbsp dry (fino) sherry
  • 1kg butternut squash peeled, deseeded and chopped
  • 600ml hot vegetable stock (we like Marigold)
  • seed bread croûtons and flat leaf parsley
  • 2 tbsp olive oil

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Method

  1. Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
  2. Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

Recipe from Good Food magazine, December 2007

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Comments

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jenbla's picture
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Made this with cinnamon-infused liquid from a ham I boiled the night before. Delicious.

stargazers's picture
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Really tasty and so easy, I made this on Christmas day, served in espresso cups in between the starter and the main course, everyone loved it. I added black pepper and snipped chives to give it some colour but didn't add the croutons. Will be making this again and again!

guliuscaesar's picture
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I added some garlic and cumin seeds, while leaving out the sherry - turned out amazing!

kimkap's picture
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Such a lovely soup and so simple to make. My husband who isn't a soup lover thoroughly enjoyed this and would eat it again - high praise indeed.

yannalondon's picture
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Lovely soup, I added garlic, no chilli but I did leave out the sherry, I don't like the tast of alcohol. It is lovely even without it, I served it with bit of chopped parsley, crunchy croutons and tiny bits of crunchy grilled turkey breast and I have to say it went down a treat! The whole family was very impressed and it only took 40 minutes to make all together! I will do this again.

hayleygrice's picture
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Lovely soup, sweet and smooth. Made it for my sister who can't stand onion and she couldn't even tell any was in there. Does not make 4 portions though - just about got three small-ish servings out of it. If making as a lunch I'd say it serves a generous two.

Made it as per recipe, without the garlic/chilli other readers mentioned and it was good enough. Can see that a bit of chilli would give a lovely kick though if making on cold nights.

Will definitely make again.

dylanski's picture
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Absolutely wonderful soup. Great texture, amazing colour and a nice strong taste (put quite a bit of pepper in mine)

manly49's picture

I added garlic to the soup and a little dried chilli, and it was delicious.

nessykins's picture

I made this as a starter on Christmas Day and it was delicious and sooooo easy to make with a hangover! I have friends staying this weekend and intend making it then too.

sarahben's picture
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This soup is delicious, with a lovely velvety texture. It was a definate winner this Christmas, I've made it for my parents, my in-laws & we're having it for lunch today! So easy to make & inexpensive too.

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