If you’ve been around long enough you know that I am obsessed with soup! This Butternut Squash Soup recipe is really REALLY good! Because the soup has a nice savory taste to it I thought it would be good to top it off with some sage and maple cream so you get that perfect balance while eating the soup. Really this same method of cooking could apply if you wanted to make pumpkin soup or perhaps acorn squash soup. While I’m a big ban of hearty chunky soups , it’s sometimes nice to change things up with a bisque. Enough rambling from me, MAKE THIS!
- 2 small diced sweet onions
- 3 cloves of finely minced garlic
- 3 large diced large butter nut squash, peelings and seeds removed
- 3 tablespoons of olive oil
- 1 cup of bourbon
- 96 ounces of chicken stock
- 2 pints of heavy whipping cream
- ½ cup of maple syrup
- ¼ cup of chopped fresh sage
- 2 teaspoons of ground nutmeg
- 2 teaspoons of ground cinnamon
- Kosher salt and ground white pepper to taste
- In a large hot pot on high heat with 3 tablespoons of olive oil, caramelize the onions and garlic. Once brown, add in the the butternut squash and cook for 4 to 6 minutes.
- Next, deglaze with bourbon and cook to au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender.
- Once the squash is tender, purée using a hand processor or a blender.
- Finish the soup with 1 pint of heavy cream and seasonings.
- Whip 1 pint of heavy cream until stiff peaks are formed and fold in maple syrup and fresh safe and chill.
- To plate: serve the soup with 1 tablespoon of the maple-sage whipped cream.