Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1 tablespoon 15ml Onion - diced (medium)

  3. 6 cups 1188g / 41oz Diced butternut squash - peeled, deseeded

  4. 2 tablespoons 30ml Minced fresh ginger

  5. 2 tablespoons 30ml Minced fresh garlic

  6. 1/4 cup 59ml Bourbon

  7. 5 cups 1185ml Chicken stock or canned chicken broth

  8. 2 cups 474ml Heavy cream

  9. 1/2 cup 118ml Honey

  10. 2 teaspoons 10ml Cinnamon

  11. 2 teaspoons 10ml Nutmeg Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place butter in 4-quart saucepan and saute onions over medium heat until onions turn opaque. Add squash, ginger, garlic and saute an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off. Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes. Blend all ingredients in saucepan with a handheld burr mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.


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