Creamy Butternut Squash Soup with Sherry
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
- 1/2 teaspoon salt, plus more to taste
- 3 tablespoons dry sherry, plus more to finish
- 2 cups chicken stock, plus more as needed
- 1 cup milk
- 2 tablespoons heavy cream, plus more for serving
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