Free Recipe Butternut Squash And Bourbon Bisque

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Butternut Squash And Bourbon Bisque Recipe

1 Butternut squash; (about 4
-pounds
; total), up to 2
1 tb Extra virgin olive oil
1 c Diced onions
1 c Diced leeks
1/2 ts Ground cumin
2 tb Chopped fresh garlic
1 tb Chopped fresh ginger
2 tb Pure maple syrup
2 tb Soy sauce
1/4 c Bourbon
1/2 c Dry sherry
1/4 ts Grated nutmeg
5 c Chicken stock
3/4 c Evaporated skim milk
Salt and freshly ground
-pepper to taste
2 tb Cornstarch mixed with 2
-tablespoons water

Butternut Squash And Bourbon Bisque Preparation

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. Yield: 6 servings Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9444 – JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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