Butternut squash soup is perfect for cold winter days, and the maple syrup and sherry make this recipe especially tasty. I like to bake my squash because I think it tastes sweeter that way, but if you prefer you can boil it, and use the cooking liquid to thin the soup at the end if you need to.
What you need:
butternut squash, about 2 lbs
1/4 cup chopped sweet onion
1/4 cup chopped red bell pepper
1/4 cup white wine
1 teaspoon fresh tarragon, or 1/2 teaspoon dried
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 ground cloves
4 cups chicken or vegetable stock
about 1/4 cup maple syrup
about 1/4 cup dry sherry
salt, to taste
What you do:
1. Cut the squash in half lengthwise and remove the seeds. Place the cut side down on a baking tray and bake at 350F for 25 minutes, or until it is soft.
2. While the squash is baking, heat a little olive oil in a large pot and add the chopped onions and peppers. Cook on low heat until the vegetables are softened.
3. When the squash is soft, scoop it out of the shells and add it to the pot. Then add the herbs and broth and bring to a boil. Cook on low heat for about 20 minutes, then remove from the heat and puree until it is smooth. Add some water if you need to thin it out a bit.
4. Add the syrup, sherry and salt to taste.
This one tastes even better the next day!