Butternut Squash Soup with Sherry and Leeks

Fall and winter are the times of the year when I make soups, so I am always on the lookout for new crock pot recipes each year at this time. This creamy Butternut squash soup is my latest attempt and it was a huge hit at a dinner party this week, even with non squash lovers.

Butternut Squash soup with leeks and sherry

This Butternut Squash Soup is a Winner.

If you don’t think that you will like squash soup, you really should give this recipe a try. It is rich and creamy and has a flavor that only gourmet soups deliver.

One of the greatest things about this recipe is that it is made in the slow cooker. Perfect for occasions like a dinner party when you have so much other preparation to do.

I served this butternut squash soup with my recipe for sweet buttermilk corn bread and it was just delicious.

For more slow cooker recipes, visit my Pinterest Crock pot board.

Yield: 10

Butternut Squash Soup with Sherry and Leeks

Butternut Squash Soup with Sherry and Leeks
This butternut squash soup is rich and creamy with the flavors of sherry and leeks.
Prep Time 15 minutes
Cook Time 8 hours
Additional Time 5 minutes
Total Time 8 hours 20 minutes


  • 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
  • Mediterranean Sea Salt
  • 3 tablespoons dry or medium dry sherry, plus more to finish
  • 4 cups chicken stock
  • 1 cup milk
  • 2 tablespoons heavy cream, plus more for serving


  1. Melt the butter in a pan over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened—this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).
  2. Add the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently.
  3. Put the sherry into a large slow cooker, and add the leeks and squash.
  4. Add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).
  5. Season with salt and pepper.
  6. Cover and cook on low for 8-10 hours or high for 4-5 hours until the squash is tender..
  7. Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.
  8. Return to the crock pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.

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