Sherried squash soup

Sherried squash soup

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(11 ratings)

Prep: 20 mins Cook: 30 mins


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

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

Nutrition: per serving

  • kcal183
  • fat6g
  • saturates1g
  • carbs26g
  • sugars15g
  • fibre5g
  • protein4g
  • salt0.22g
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  • 1 large onion, halved



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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22nd Sep, 2011
Made this with cinnamon-infused liquid from a ham I boiled the night before. Delicious.
3rd Aug, 2011
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!
26th Jul, 2011
I added some garlic and cumin seeds, while leaving out the sherry - turned out amazing!
26th Oct, 2010
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.
29th Aug, 2009
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.
18th Sep, 2008
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.
10th Jun, 2008
Absolutely wonderful soup. Great texture, amazing colour and a nice strong taste (put quite a bit of pepper in mine)
12th Mar, 2008
I added garlic to the soup and a little dried chilli, and it was delicious.
24th Jan, 2008
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.
1st Jan, 2008
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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