Ingredients

2 tablespoons unsalted butter
1 large leek, thinly sliced and cleaned (about 1 cup)
1 3- to 4-pound butternut squash, peeled and roughly cubed
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
3 tablespoons dry sherry, plus more to finish
2 to 3 cups chicken or vegetable stock
1 cup whole milk
2 tablespoons heavy cream, plus more for garnish
Sherry vinegar, to finish

Directions

1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks and sweat, stirring occasionally, until softened but not yet browned, about 5 minutes.
2. Add the butternut squash, nutmeg, pepper, and 1/2 teaspoon salt, and cook, stirring occasionally, for another 5 minutes.
3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
4. Turn the heat up to high and bring to a boil. Then reduce the heat to keep it at a bare simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
5. Add the milk and 2 tablespoons cream and blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
6. Season to taste with salt, pepper, sherry, and sherry vinegar.
7. Ladle into bowls and drizzle with cream.

Serves 4-6.

Notes:

• Don't have sherry vinegar on hand? Apple cider vinegar is a good substitute.

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