Grilled St. Louis-style ribs are a simple and delectable backyard meal. Prepare yourselves for a delicious, messy feast!
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
Ingredients
- 3 pounds butternut squash, halved and seeded
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 leek, sliced
- 2 cloves garlic, sliced
- 2 (49.5 fluid ounce) cans chicken broth
- 2 large russet potatoes, peeled and quartered
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- salt and pepper to taste
- 1 cup half-and-half cream
- ½ cup sherry wine
- ½ cup sour cream (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
- Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
- Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
- Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
- Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.
- You can use a food processor or blender to purée soup in step 5, then return it to the pot.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 1855 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is a delicious, hearty soup, although I did make some changes. Since I already had the squash peeled & cubed I skipped roasting it & boiled it with the potatoes. I will try with roasted squash next time. I added an apple for slight sweetness. The spices were fine, but might add more ginger next time. I did not have vermouth, so I substituted dry white wine. I garnished the soup with roasted pumpkin seeds & skipped the extra sour cream. Yum!
It’s missing something. Next time I’ll saute the aromatics in oil before adding the onions, potatoes and squash. I’d also use crushed red pepper or white pepper and coconut cream instead of whipping cream.
Soup is always only as good as the broth you use. I used Better Than Bullion roasted vegetable. I added a few grinds of pepper and pinch each of nutmeg, cayanne and smoked paprika. I only pureed 3/4 of it. It was the best butternut squash soup we’ve had.
Wondering if broth amount is correct. I’ve now got enough soup to last me through the winter!
Replaced russet potatoes with yams. Added store bought chicken meatballs and seitan chorizo. Added a bit more (about 1/2 tsp each) of spices.
The recipe was wonderful. I also added some fresh herbs , i.e., rosemary, sage, tarragon, and thyme.
I added 3x ginger, Greek Yogurt & Lactose free milk instead of half & half. It was a hit at Thanksgiving.
This is a favorite fall/winter meal at my house. I double the allspice, ginger and nutmeg. I also substitute the half and half with raw cashews that I puree with some of the broth to add protein. Delicious with crusty bread!
Doubled the recipe, but only used 4 cups of broth.
Delicious! I used sweet potatoes rather than russets and no cream at all. Healthier and still very creamy texture. I may have put a bit too much allspice and my sister said it takes like pumpkin pie, but I love it.
I used olive oil instead of butter and more veggie broth than cream to make it healthier for us.
I used olive oil instead of butter and more veggie broth than cream to make it healthier for us.
Delicious! I skipped the sherry because I didn’t have any but still came out amazing. Definitely a keeper!!!
YUM. Just make it. See for yourself!
I doubled all the spices, halved the cream and omitted the leek and sherry, but this recipe was both delicious and easy to make! I will definitely make it again and play around a bit next time with the spices.
Definately
Great soup. I added another apple instead of potato. Definite keeper
You can add more than 1/8 of the spices to give it more flavor. It is a very hearty soup!
Excellent healthy rib sticking soup I will most certainly add this to my favourite soup list.
We love this soup! I’ve made it several times and it always comes out great. I add real ginger to it for extra zing……tasty, tasty!
LOVED this soup! Very flavorful and filling. Great way to welcome fall, with seasonal butternut squash and a perfect combination of spices. My changes: Used 2 celery stalks instead of leeks (I rarely have those) Added 2 carrots with potatoes Doubled the amount of spices (except Allspice – did not have it) Used fresh grated ginger instead of powder (added it with potatoes and Squash) Did not have cooking sherry, but I will definitely have it when I make this again! It was missed! Husband enjoyed it, and will likely take leftovers to work! Kids liked the smell of it, but wouldn’t try it. Maybe next time….