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Butternut Squash And Bourbon Bisque Recipe
|Extra virgin olive oil||1 Tablespoon|
|Diced onion||1 Cup (16 tbs)|
|Diced leek||1 Cup (16 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Chopped fresh garlic||2 Tablespoon|
|Chopped fresh ginger||1 Tablespoon|
|Pure maple syrup||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Bourbon||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Rich chicken stock||5 Cup (80 tbs)|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
|Cornstarch||2 Tablespoon, mixed with 2 tablespoons water|
Serving size: Complete recipe
Calories 2774 Calories from Fat 307
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 6.1 g30.4%
Trans Fat 0 g
Cholesterol 76.8 mg
Sodium 5021.4 mg209.2%
Total Carbohydrates 542 g180.8%
Dietary Fiber 69.5 g277.8%
Sugars 144.9 g
Protein 83 g165.5%
Vitamin A 6786.8% Vitamin C 1166.4%
Calcium 228.5% Iron 162.4%
*Based on a 2000 Calorie diet
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.