Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Butternut squash; (about 4 pounds |
\N \N | ; total) (up to 2) |
1 tablespoon | Extra virgin olive oil |
1 cup | Diced onions |
1 cup | Diced leeks |
½ teaspoon | Ground cumin |
2 tablespoons | Chopped fresh garlic |
1 tablespoon | Chopped fresh ginger |
2 tablespoons | Pure maple syrup |
2 tablespoons | Soy sauce |
¼ cup | Bourbon |
½ cup | Dry sherry |
¼ teaspoon | Grated nutmeg |
5 cups | Chicken stock |
¾ cup | Evaporated skim milk |
\N \N | Salt and freshly ground pepper to taste |
2 tablespoons | Cornstarch mixed with 2 tablespoons water |
Preheat oven to 375 degrees.
With a sharp knife, prick the squash in several places to allow steam to escape while it cooks
(otherwise it could burst). 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. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into ½-inch pieces, or scoop meat out with a spoon.
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. 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.
Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates.
If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream. Yield: 6 servings
Original Title: ROMANTIC DINNER FOR TWO - BUTTERNUT SQUASH & BOURBON BISQUE [CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9444 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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