Recipe: Butternut Squash and Bourbon Bisque

BUTTERNUT SQUASH AND BOURBON BISQUE

1 or 2 butternut squash (about 4 pounds total)
1 teaspoon extra-virgin olive oil
1 cup leeks diced
1 cup diced onions
1/2 teaspoon ground cumin
2 tablespoons chopped garlic
2 tablespoons ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup
2 tablespoons soy sauce
1/4 cup bourbon
1/2 cup dry sherry
5 cups chicken stock
3/4 cup evaporated fat free milk
Dash salt and pepper, to taste
2 tablespoons cornstarch - diluted in 2 Tbsp water
OPTIONAL, FOR SERVING:
Garlic and Parmesan seasoned croutons
Fat free sour cream

Heat the oven to 375 degrees F.

With a sharp knife, prick the squash in several places to allow air 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 it cool for 30 minutes, so it is easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1-inch pieces, or scoop meat out with a spoon; set aside.

In a heavy soup kettle, heat the olive oil and add the onions. Cook until LIGHT golden brown. Add the leeks and cumin; cook for 2 minutes.

Add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and chicken stock and bring to a boil. Lower the heat and cook gently for 15 minutes.

Using a hand held blender (or a regular blender), puree the soup until very smooth. Add the milk, salt and pepper. Cook for 2 minutes but do NOT bring to a boil. Add cornstarch and simmer until thickened.

Serve in soup plates. You may compliment this soup with croutons and a dollop of sour cream.

Makes 6 servings
Source: Chef Jean Pierre
From: Naralon Thorn