Roasted Butternut Bisque With Maple-Sage Cream

• 3 Tablespoons Olive Oil
• 2 whole Small Sweet Onions, Diced
• 3 cloves Finely Minced Garlic
• 3 whole Large Diced Butternut Squashes, Peeled And Seeded
• 1 cup Bourbon
• 96 ounces, fluid Good Chicken Stock
• 2 pints Heavy Whipping Cream
• 2 teaspoons Ground Nutmeg
• 2 teaspoons Ground Cinnamon
• Kosher Salt And Ground White Pepper To Taste
• 1/2 cups Maple Syrup (Grade A)
• 1/4 cups Chopped Fresh Sage

1. 1. In a large hot pot on high heat, heat the 3 tablespoons of olive oil. Once hot add the onions and garlic and stir until they start to caramelize. Once brown, add in the the butternut squash and cook for 4 to 6 minutes.
2. 2. Next, add the bourbon and stir to deglaze the pan, cooking until the liquid is au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender (check it with a fork).
3. 3. Once the squash is tender, puree the mixture using an immersion blender. Or you can do this in a stand blender but make sure to do it in small batches, leaving space in the blender for the mixture to expand.
4. 4. Continue to heat the the soup on low, adding 1 pint of heavy cream and seasonings (nutmeg, cinnamon, salt and pepper). Cook until it's heated through.
5. 5. In a medium sized bowl whip 1 pint of heavy cream until stiff peaks are formed. Then fold in maple syrup and fresh sage and chill.
6. 6. To plate: Serve the soup with 1 tablespoon of the maple-sage whipped cream.

olive oil, sweet onions, garlic, butternut, bourbon, chicken, pints heavy whipping cream, ground nutmeg, ground cinnamon, kosher salt, maple syrup, ubc

Taken from tastykitchen.com/recipes/soups/roasted-butternut-bisque-with-maple-sage-cream/ (may not work)