Romantic dinner for two - squash and bourbon bisque

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes