Butternut Squash and Bourbon Bisque

Yield:
6 servings
Level:
Easy
Ingredients
  • 1 to 2 butternut squash (about 4 pounds total)
  • 1 tablespoon extra virgin olive oil
  • 1 cup diced onions
  • 1 cup diced leeks
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons pure maple syrup
  • 2 tablespoons soy sauce
  • 1/4 cup bourbon
  • 1/2 cup dry sherry
  • 1/4 teaspoon grated nutmeg
  • 5 cups chicken stock
  • 3/4 cup evaporated skim milk
  • Salt and freshly ground pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
Directions

Preheat oven to 375 degrees.

With a sharp knife, prick the squash in several places to allow steam to escape while it cooks

(otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat 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 15 minutes.

Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates.

If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream.


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