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Butternut Squash and Bourbon Bisque

Recipes >> Soups >> Butternut Squash and Bourbon Bisque



(Public for All)

Recipe Type: Soup, Vegetables


  • Servings: 6
  • 1 large butternut squash, about 4 lbs
  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 cup leeks, diced
  • 1/2 tsp ground cumin
  • 2 tbsp garlic cloves chopped
  • 1 tbsp fresh ginger chopped
  • 2 tbsp pure maple syrup
  • 2 tbsp soy sauce
  • 1/4 cup bourbon
  • 1/2 cup dry sherry
  • 1/4 tsp grated nutmeg
  • 5 cups chicken stock
  • 1/3 cup evaporated skim milk
  • 1 pinch Salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 2 tbsp cornstarch blended with 2 Tbsp water


<ol> <li><p>With a sharp knife, prick the squash in several places to allow steam to escape while it cooks. Place the squash in a baking dish lined with foil and roast in the Flavorwave oven at 375°F 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 strings. Cut the roasted squash into half inch pieces, or scoop meat out with a spoon.</p></li> <li><p>In a large pyrex bowl, heat the olive oil and add the onions. Cook at 375°F until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry, and nutmeg. Increase the heat to 500°F, add the squash and stock and bring to a boil. Lower the heat to 375°F and cook gently for 15 minutes.</p></li> <li><p>Using the Turbo Stick immersion blender, puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for an additional 2 minutes, do NOT bring to a boil. Add the cornstarch mixture (Strain in a fine mesh strainer) and serve in soup plates.</p></li> <li><p>If you like, garnish this soup with croutons and/or a dollop of sour cream.</p></li> </ol>

Recipe is courtesy of: http://www.flavorwavecooking.com/flavorwave-thanksgiving-feast/






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