Butternut Squash & Bourbon Bisque to Die For!

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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 serve in soup plates.
  • If you like, garnish this soup with garlic and Parmesan cheese croûtons and a dollop of nonfat sour cream.
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