Butternut Squash And Bourbon Bisque Recipe

• 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

1. 1.
2. Heat the oven to 375 degrees.
3. 2.
4. With a sharp knife, prick the squash in several places to allow air to escape while it cooks (otherwise, it could burst!
5. ), 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.
6. Let it cold for 30 min, so it is easier tohandle, then peel, seed, and remove strings.
7. Cut the roasted squash into 1-inch pcs, or possibly scoop meat out with a spoon.
8. 3.
9. In a heavy soup kettle, heat the extra virgin olive oil and add in the onions.
10. 4.
11. Cook till LIGHT golden and add in the leeks and cumin.
12. 5.
13. Cook for 2 min and add in the garlic and ginger.
14. 6.
15. When the garlic is fragrant, add in the maple syrup, soy sauce, bourbon, sherry and nutmeg.
16. 7.
17. Add in the squash and chicken stock and bring to a boil.
18. 8.
19. Lower the heat and cook gently for 15 min.
20. 9.
21. Using a hand held blender (or possibly a regular blender), puree the soup till very smooth.
22. Add in the lowfat milk, salt and pepper.
23. 10.
24. Cook for 2 min but don't bring to a boil.
25. Add in cornstarch and servein soup plates.
26. You may compliment this soup with garlic and Parmesan cheese croutons and adollop of no-fat lowfat sour cream.

extravirgin extra virgin olive oil, leeks, onions, cumin, garlic, ginger, nutmeg, maple syrup, soy sauce, bourbon, sherry, chicken stock, milk, salt, cornstarch

Taken from cookeatshare.com/recipes/butternut-squash-and-bourbon-bisque-96192 (may not work)