Butternut Squash and Bourbon Bisque

Winter squashes are at their peak during the winter months so enjoy them while they are available. Reap the benefits of winter vegetables and stay warm this season with this delicious, warming soup. Warm up even more with an extra shot of bourbon. The bourbon for this recipe should be aged with rich flavors.

Use a dry to medium dry sherry.
Both bourbon and sherry are optional.

Serves 4

Ingredients:

  • 3 pounds butternut squash, about medium size
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onions, diced
  • 1 leek, sliced lengthwise to clean, then thinly sliced crosswise
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, chopped
  • 2 tablespoons pure maple syrup
  • 2 tablespoons soy sauce
  • 1/4 cup bourbon
  • 1/2 cup sherry
  • 1/4 teaspoon grated nutmeg
  • 4 cups chicken stock
  • 3/4 cup half and half cream
  • Kosher salt and fresh cracked black pepper
  • 2 tablespoons cornstarch mixed with 2 T water
  • 4-6 gingersnaps, crumbled for garnish

    Instructions:

    Preheat the oven to 375 degrees

    With a sharp knife prick the squash and place in a baking dish lined with foil and roast for 90 minutes until soft. Let cool for 30 minutes. Cut the roasted squash into pieces, discard seeds. Scoop squash out with a spoon.

    In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 20 minutes, cool.

    Put the squash mixture into food processor or blender and puree the soup until very smooth. Put back into soup kettle. Add the milk, salt, and pepper and cornstarch mixture. Cook 2-5 more minutes until thickened.

    Top with crushed ginger snaps

    Cooking Wiser:
    Replace the cream with 1% or 2% milk

    Use dry sherry

    Use Swanson's chicken broth or make your own stock. 1 soup can size of broth equals 2 cups