Butternut Squash & Bourbon Bisque To Die For!

1. 1

   Preheat oven to 375 degrees.

2. 2

   With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise, it could burst).

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Using an immersion blender (or a regular blender), puree the soup until very smooth.

8. 8

   Add the evaporated milk, salt, and pepper. Cook for 2 minutes: do not bring to a boil.

9. 9

   Add the cornstarch mixture and serve in soup plates.

10. 10

    If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of nonfat sour cream.

* Per serving · 4 servings · Values may vary.