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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Khuram Khan
[email protected]This soup has great potential, but it needs some tweaking. I would suggest using less bourbon and adding more spices, such as nutmeg and cinnamon.
Suhag mia
[email protected]Overall, this was a good soup. I would definitely make it again, but I would make a few changes. I would use less bourbon and cayenne pepper, and I would add a bit more salt and pepper.
shifali shilvia
[email protected]This soup was a bit too spicy for me. I think I would have preferred it with less cayenne pepper.
bruce ison
[email protected]The soup was too thick for my taste. I would have preferred it to be a bit thinner.
Felomeno MS
[email protected]The soup was a bit bland. I think it needed more salt and pepper.
Ruba Ali
[email protected]This soup was a bit too sweet for my taste. I think I would have preferred it without the bourbon.
Thomas jay
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's creamy, flavorful, and has a nice hint of sweetness. I'll definitely be making this again.
Reese Carlton
[email protected]This soup was delicious! I love the combination of butternut squash and bourbon. It's a great soup for a cold night.
Raebaer Productions
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor combination. I would definitely recommend this recipe.
Yaa Yaa
[email protected]This soup was easy to make and turned out great! I used a bit less bourbon than the recipe called for, and it was still plenty flavorful. I served it with a side of crusty bread, and it was the perfect fall meal.
jam FAIZAN OFFICIALS
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The addition of bourbon and sage really elevated the flavor. I also liked the texture of the soup - it was creamy and smooth, but not too thick.
Heather Raye
[email protected]This butternut squash and bourbon bisque was a real winner! The flavors were rich and complex, and the soup was perfectly creamy. I especially loved the hint of sweetness from the butternut squash, and the bourbon added a nice warmth. I'll definitely