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Carrot-Butternut Squash Soup

Ingredients

  • 2 Butternut Squash peeled and cut into chunks
  • 1 large onion, coarsely cut
  • 1 small package of baby carrots or 4 – 5 large carrots cut into 1-inch slices
  • 1 (32-ounce) carton vegetable broth
  • 6 to 8 cups water
  • 1/2 cup sherry
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Sea salt and freshly ground pepper

Instructions

  • Saute butternut squash, onions and carrots in a bit of olive oil in a large pot
  • Add vegetable broth, spices and salt and pepper. Simmer until cooked
  • Remove from heat and process in blender until well blended, about a minute or two. Return to pot
  • Add sherry and bring to boil then turn down to simmer and cook for another 10 or 15 minutes
  • Serve in lovely mugs as an appetizer for your guests