Butternut Squash And Bourbon Bisque Recipe

Name: Butternut Squash And Bourbon Bisque Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb butternut squash 1-2 about 4 lbs; 1 tsp extra-virgin extra virgin olive oil; 1 c. leeks diced; 1 c. onions diced; 1/2 tsp cumin; 2 Tbsp. garlic minced; 2 Tbsp. ginger; 1/4 tsp grnd nutmeg; 2 Tbsp. maple syrup; 2 Tbsp. soy sauce; 1/4 c. bourbon; 1/2 c. dry sherry; 5 c. chicken stock; 3/4 c. evaporated skim lowfat milk; 1 dsh salt and pepper to taste; 2 Tbsp. cornstarch diluted in 2 Tbsps of water

Servings: persons

4 lb butternut squash 1-2 about 4 lbs
1 tsp extra-virgin extra virgin olive oil
1 c. leeks diced
1 c. onions diced
1/2 tsp cumin
2 Tbsp. garlic minced
2 Tbsp. ginger
1/4 tsp grnd nutmeg
2 Tbsp. maple syrup
2 Tbsp. soy sauce
1/4 c. bourbon
1/2 c. dry sherry
5 c. chicken stock
3/4 c. evaporated skim lowfat milk
1 dsh salt and pepper to taste
2 Tbsp. cornstarch diluted in 2 Tbsps of water

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1.
2
Heat the oven to 375 degrees.
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2.
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With a sharp knife, prick the squash in several places to allow air to escape while it cooks (otherwise, it could burst!
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), place the squash in a baking dish lined with foil and roast for about 90 min, till the squashis soft when you push on it.
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Let it cold for 30 min, so it is easier tohandle, then peel, seed, and remove strings.
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Cut the roasted squash into 1-inch pcs, or possibly scoop meat out with a spoon.
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3.
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In a heavy soup kettle, heat the extra virgin olive oil and add in the onions.
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4.
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Cook till LIGHT golden and add in the leeks and cumin.
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5.
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Cook for 2 min and add in the garlic and ginger.
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6.
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When the garlic is fragrant, add in the maple syrup, soy sauce, bourbon, sherry and nutmeg.
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7.
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Add in the squash and chicken stock and bring to a boil.
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8.
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Lower the heat and cook gently for 15 min.
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9.
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Using a hand held blender (or possibly a regular blender), puree the soup till very smooth.
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Add in the lowfat milk, salt and pepper.
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10.
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Cook for 2 min but don't bring to a boil.
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Add in cornstarch and servein soup plates.
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You may compliment this soup with garlic and Parmesan cheese croutons and adollop of no-fat lowfat sour cream.

3889

kcal

Calories

382

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 lb butternut squash 1-2 about 4 lbs, 1 tsp extra-virgin extra virgin olive oil, 1 c. leeks diced, 1 c. onions diced, and more.

Yes, Butternut Squash And Bourbon Bisque Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!