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Creamy Butternut Squash Soup With Sherry

By Food52
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Food52
Related tags
soups gluten free low carb nut free passover lunch

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Ingredients

2 tablespoons unsalted butter

1 large leek, white and light green part only, chopped (about 1 cup)

1 3-to-4-pound butternut squash, peeled and cubed

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon freshly ground black pepper

Salt to taste

3 tablespoons dry sherry, plus more to finish

2 to 3 cups chicken stock

1 cup milk

2 tablespoons heavy cream, plus more for serving

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