Butternut Squash Bisque

By zboni

Very flavorful, creamy and delicious soup.

Ingredients

• 1 or 2 butternut squash (about 4 pounds total)
• 1 Tbsp. extra virgin olive oil
• 1 cup diced onion
• 1 cup diced leeks
• 1/2 tsp. cumin
• 2 Tbsp. chopped garlic
• 1 Tbsp. chopped ginger
• 2 Tbsp. maple syrup
• 2 Tbsp. soy sauce or (Tamari)
• 1/4 tsp. ground nutmeg
• 5 cups chicken stock
• 1/4 cup bourbon
• 1/2 cup Harvey Bristol Cream Sherry
• 1/4 cup whipping cream
• Salt & black pepper to taste
• Sour cream for topping

Details

Servings 6

Preparation

Step 1

Heat the oven to 375 degrees.

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 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 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 garlic is fragrant, add the maple syrup, soy sauce, and nutmeg. Add the squash and chicken stock and bring to a boil. Lower the heat and cook gently for 25 minutes.

Using a hand-held immersion blender (or a regular
blender), puree the soup until very smooth. Add the cream, bourbon, sherry and salt and pepper.

You may complement this soup with garlic and Parmesan
cheese croutons and a dollop of no-fat sour cream.