In a large hot pot on medium-low heat with butter, caramelize the onions, about 20 to 25 minutes.
Once brown, add in the garlic and saute until lightly browned.
Add in the butternut squash and cook for 10 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, which takes about 20 to 25 minutes.
Finish the soup with 1 cup of heavy cream and seasonings.
Purée using an emersion blender or a blender.
Whip 1 pint of heavy cream until stiff peaks are formed and fold in maple syrup and chill until ready to serve.
To plate: serve the soup with 1 tablespoon of the maple whipped cream and garnish with a fresh sage leaf and pepitas
How to Reheat: Place the desired amount into a medium-size pot and cool over low heat until hot.
How to Store: Place the soup covered in the refrigerator for up to 5 days. Keep it separate from the maple whipped cream garnish.
How to Freeze: Cover the soup and place in the freezer for up to 2 months. Thaw in the refrigerator for 1 day before reheating.