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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