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
• 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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