1 or 2 Butternut Squash (Approximately 4 pounds total weight)
1 tablespoon Extra Virgin Olive Oil
2 cups diced Onion
1 cup diced Leeks
1 cup diced Celery
2 tablespoons chopped Garlic
1 tablespoon chopped Ginger
2 tablespoons Maple Syrup
2 tablespoons Soy Sauce (Tamari)
½ teaspoon Cumin
¼ teaspoon Ground Nutmeg
5 to 6 cups Chicken Stock (or enough to cover the vegetable NO MORE)
¼ cup Bourbon or Whiskey
½ cup Harvey Bristol Cream Sherry
2 cups frozen Corn
¼ cup Whipping Cream
Salt & Black Pepper to taste
Sour Cream for topping
- 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.