Butternut Squash And Bourbon Bisque Recipe
Over the years I have mastered the art of making Butternut Squash And Bourbon Bisque which I was taught by my family elders. The Butternut Squash And Bourbon Bisque is made with Fruits which is easily available at any grocery store. This Butternut Squash And Bourbon Bisque when served as an Appetizer will bring happiness in your dining room. Stop thinking! Try this Butternut Squash And Bourbon Bisque recipe immediately.
Ingredients
1 or 2 butternut squash
1 tablespoon extra-virgin olive oil
1 cup diced onion
1 cup diced leek
1/2 teaspoon ground cumin
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1/4 cup bourbon
1/2 cup dry sherry
1/4 teaspoon freshly grated nutmeg
5 cups rich chicken stock
3/4 cup evaporated skim milk
Salt and freshly ground black pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water
Directions
Preheat the oven to 375°F.
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 easy to handle, then peel, seed, and remove the strings.
Cut the roasted squash meat into 1/2-inch pieces, or scoop the meat out with a spoon.
In a heavy soup kettle, heat the olive oil and add the onion.
Cook until light golden brown and add the leek 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 meat 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 serve in soup plates.
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 easy to handle, then peel, seed, and remove the strings.
Cut the roasted squash meat into 1/2-inch pieces, or scoop the meat out with a spoon.
In a heavy soup kettle, heat the olive oil and add the onion.
Cook until light golden brown and add the leek 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 meat 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 serve in soup plates.
