Butternut Squash & Bourbon Bisque

by: Chef Jean-Pierre Brehnier

I don't know where Janet found this, but it was absolutely delicious. She made it for the October 1999 Dinner Club - the theme was "Pulp Fiction".

Preheat oven to 375 degrees F.

A. butternut squash 4 pounds about 2

With a sharp knife, prick the squash in several places to allow steam to escape while cooking.

Place whole squash in a baking dish lined with foil 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 strings.

Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.
B. extra virgin olive oil 1 tablespoon  
yellow onion 1 cup diced

In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown.


C. leeks 1 cup chopped
cumin, ground 1/2 teaspoon  

Add the leeks and cumin. Cook for 2 minutes.
D. garlic 2 tablespoon chopped
ginger 1 tablespoon chopped
pure maple syrup 2 tablespoons  
  soy sauce 2 tablespoons  
  Maker's Mark bourbon 1/4 cup  
  dry sherry 1/2 cup  
  nutmeg 1/4 teaspoon grated

Add the garlic and ginger.

When the garlic is fragrant (about 30 seconds), add the maple syrup, soy sauce, bourbon, sherry, and nutmeg.
E. squash from above    
  chicken stock 5 cups  

Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.
F. evaporated skim milk 3/4 cup  
salt 1 teaspoon  
black pepper, ground 1/2 teaspoon  
  parmesan cheese croutons    
  cornstarch 2 tablespoons Dissolved in 2 tablespoons water
  sour cream 1/4 cup  

Using an immersion blender, puree the soup until very smooth.

Add the evaporated milk, salt and pepper. Cook for 2 minutes; do not bring to a boil.

Add the cornstarch mixture. It should be hot enough for the cornstarch to thicken the soup a bit.

Serve in wide soup plates.

Garnish with garlic and parmesan cheese croutons and a dollop of nonfat sour cream. Serves 6 to 8.