Spiced Butternut Squash Soup

Ingredients
3 lbs. butternut squash, halved & seeded
2 tbsp. butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
100 liquid oz. chicken or vegetable broth
2 large russet potatoes, peeled & quartered
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ginger
salt & pepper, to taste
1/2 cup sherry
1 cup half & half
1/2 cup sour cream

Directions
Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish. Place squash flesh-down and bake for 40-50 minutes (or until a fork can pierce the flesh). Cool slightly and remove peel. Mash squash.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic. Saute for a few minutes, until tender. Pour broth into the pot. Add the potatoes and bring to a boil. Cook for 20 minutes, or until soft. Add the mashed squash and mash with potatoes or until chunks are small. Puree in a food processor or with an immersion blender until smooth. Return to the pot.

Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper. Then stir in sherry and half & half. Heat through, but do not boil. Ladle into bowls and top with a dollop of sour cream.

Serves a gaggle of guests.