BUTTERNUT SQUASH AND BOURBON BISQUE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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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KELVIN NGOCHA
[email protected]This soup is delicious! I love the combination of butternut squash and bourbon. It's the perfect soup for a cold winter day.
Sunny Amir
[email protected]I'm not sure if I did something wrong, but my soup turned out really watery. I followed the recipe exactly, but it just didn't thicken up.
The Hyper Crispas
[email protected]This soup is perfect for a party. It's easy to make ahead of time and it reheats well.
Chase Martin
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this soup. The bourbon adds a really nice flavor that I wasn't expecting.
Evangelina Villarreal
[email protected]This soup is a great way to use up leftover butternut squash. I always have a bunch of squash left over after Halloween, and this is a great way to use it up.
Pardon Future
[email protected]I'm allergic to bourbon, so I substituted it with apple cider. The soup still turned out really good.
Imran Barat
[email protected]This soup is way too thick for my taste. I had to add a lot of extra broth to thin it out.
Alyssa Shea
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I followed the recipe exactly, but it just didn't have much flavor.
SANAULLAH UNAR
[email protected]This soup is so creamy and flavorful. I love the combination of butternut squash and bourbon. It's a perfect soup for a special occasion.
Lakayla Webb
[email protected]I love how easy this soup is to make. I just threw everything in my slow cooker and let it cook all day. It was so convenient and the soup turned out delicious.
Kenny Temmy
[email protected]This soup is perfect for a cold fall day. It's hearty and filling, and the flavors are just amazing.
Raozeeshan Shan
[email protected]I'm not usually a fan of butternut squash, but this soup changed my mind. It was so smooth and flavorful, and the bourbon added a really nice touch.
Ikram Adde
[email protected]This soup was easy to make and turned out so creamy and flavorful. I loved the addition of the bourbon, it gave it a really nice depth of flavor.
Khaan Khan
[email protected]I've tried many butternut squash soups before, but this one is by far the best. The bourbon adds a unique and delicious flavor that really elevates the dish.
tsholo05 moeketsi
[email protected]This butternut squash and bourbon bisque was an absolute delight! The flavors were rich and complex, with a perfect balance of sweetness from the squash and smokiness from the bourbon.