Sherry and Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	246.77 Kcal (1033 kJ)
Calories from fat	98.74 Kcal
		% Daily Value*
Total Fat	10.97g	17%
Cholesterol	17.68mg	6%
Sodium	408.59mg	17%
Potassium	710.3mg	15%
Total Carbs	20.28g	7%
Sugars	3.75g	15%
Dietary Fiber	3.72g	15%
Protein	2.58g	5%
Vitamin C	38.5mg	64%
Vitamin A	1.6mg	52%
Iron	1.5mg	9%
Calcium	122.4mg	12%

Amount Per 100 g
Calories	58.74 Kcal (246 kJ)
Calories from fat	23.5 Kcal
		% Daily Value*
Total Fat	2.61g	17%
Cholesterol	4.21mg	6%
Sodium	97.26mg	17%
Potassium	169.08mg	15%
Total Carbs	4.83g	7%
Sugars	0.89g	15%
Dietary Fiber	0.89g	15%
Protein	0.61g	5%
Vitamin C	9.2mg	64%
Vitamin A	0.4mg	52%
Iron	0.4mg	9%
Calcium	29.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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