Recipe courtesy of Jean-Pierre Brehier
Butternut Squash and Bourbon Bisque
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 9
- Cholesterol
- 7
- Sodium
- 1018
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.