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| Another Pointe In Tyme's Bourbon Butternut Squash soup |
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| 3 Tbs |
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butter |
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| 1 medium |
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onion, diced |
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| 6 cups |
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diced butternut squash, peeled, deseeded |
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| 2 Tbs |
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minced fresh ginger |
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| 2 Tbs |
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minced fresh garlic |
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| ¼ cup |
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bourbon |
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| 5 cups |
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chicken stock or canned chicken broth |
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| 2 cups |
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heavy cream |
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| ½ cup |
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honey |
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| 2 tsp |
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cinnamon |
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| 2 tsp |
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nutmeg |
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salt, to taste |
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freshly ground black pepper, to taste |
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| 1 |
Place butter in 4-quart saucepan and sauté onions over medium heat until onions turn opaque. |
| 2 |
Add squash, ginger, garlic and sauté an additional 2 minutes. |
| 3 |
Add bourbon and ignite with a lighter until alcohol has burned off. Add chicken stock and simmer for 20 minutes. |
| 4 |
Add all other ingredients and simmer for 5 or more minutes. |
| 5 |
Blend all ingredients in saucepan with a handheld burr mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste. |
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| Recipe Type |
| Copycat, Soup |
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