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Butternut Squash Bisque with Bourbon Maple Syrup

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    Source: www.chef2chef.netReport recipe

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    Ingredients Jump to Instructions ↓

    1. For the Soup

    2. 1/4 pound butter

    3. 1 large onion, sliced

    4. 3 cloves garlic, chopped

    5. 3 lb. Butternut squash, peeled and diced

    6. 1 tsp. Ground nutmeg

    7. 2 tsp. Dry mustard

    8. 1 tbsp. Ground cinnamon

    9. 1 qt. milk

    10. 1 qt. heavy cream

    11. Salt and pepper

    12. For the Bourbon Maple Syrup

    13. 1 cup Bourbon

    14. 3 ice cubes…Ooops wrong recipe!

    15. 1/2 cup brown sugar

    16. 1/2 cup Maple

    Instructions Jump to Ingredients ↑

    1. In a heavy bottom pot melt the butter and add the onion and the garlic, cook over med-low heat till just softened and translucent.

    2. Add the brown sugar and simmer till melted in.

    3. Add Butternut Squash, nutmeg, mustard, cinnamon, milk and cream and simmer till the Squash is cooked through.

    4. Put soup in the blender (carefully) and pure.

    5. Strain through a china cap and season to taste with salt and pepper.

    6. To serve, drizzle with a little Bourbon Maple Syrup.

    7. For the Bourbon Maple Syrup 1. In a small pot add brown sugar and bourbon and reduce (watch out for spontaneous combustion) till thickened and foamy.

    8. Add Maple Syrup and simmer 3 more minutes. Let cool to room temp before using .

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