This is an Incredible Butternut Squash Soup Recipe!
Hello friends, looking for the perfect Thanksgiving soup recipe? Join me as I share how to make a Roasted Butternut Squash Bisque! Making it the perfect way to start off your Thanksgiving feast!
Recipe Video
Recipe Ingredients
- 1 or 2 Butternut Squash (Approximately 4 pounds total weight)
- 1 tbsp Extra Virgin Olive Oil
- 2 cups Onion
- 1 cup diced Leeks
- 1 cup Celery
- 2 tbsp chopped Garlic
- 1 tbsp chopped Ginger
- 2 tbsp Maple Syrup
- 2 tbsp Soy Sauce (Tamari)
- 1/2 tsp Cumin
- 1/4 tsp Ground Nutmeg
- 5 to 6 cups Chicken Stock (or enough to cover the vegetable NO MORE)
- 1/4 cup Bourbon or Whiskey
- 1/2 cup Harvey Bristol Cream Sherry
- 2 cups frozen Corn
- 1/4 cup Whipping Cream
- alt & Black Pepper to taste
- Sour Cream for topping
Recipe Instructions
- Prepare the Squash by Roasting it:
- With a sharp knife, prick the squash in in the “bulb” to allow air to escape while it cooks (otherwise, it could burst!). Heat the Oven to 375°, place the squash in a baking dish and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it's easier to handle, then peel seed and remove seeds. Remove the skin and cut the squash into chunks, or scoop meat out with a spoon.
- Prepare the Squash by Peeling it:
- You can skip the roasting process by peeling the squash - cut into chunks, sauté in olive oil until golden brown.
- In a soup kettle, heat the olive oil and add the onions. Cook until golden brown, add the squash, leeks, celery, garlic, ginger, soy sauce maple syrup, cumin and nutmeg. Add chicken stock, bring to a boil and lower the heat and cook gently for 60 to 90 minutes.
- Using a hand-held immersion blender, puree the soup until very smooth.
- Add the corn, cream, bourbon, sherry and salt and pepper. You may complement this soup with croutons and a dollop of sour cream.
Private Notes
