Pointe in Tyme's Bourbon Butternut Squash Soup
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Serves/Makes: 8 | Ready In: 30-60 minutes
Ingredients:
1 medium onion, diced
3 tablespoons butter
6 cups butternut squash, diced, peeled and seeded
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1/4 cup bourbon
5 cups chicken stock or broth
2 cups heavy cream
1/2 cup honey
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
salt and pepper, to taste
Directions:
Cook the onions in the butter until soft in a saucepan over medium heat. Add the squash, ginger, and garlic. Cook, stirring frequently, for 2 minutes.
Add the bourbon. Carefully light the mixture with a long-handled match and let it burn itself out.
Add the chicken stock and let simmer for 20 minutes, stirring occasionally.
Add the cream, honey, cinnamon, and nutmeg. Let simmer for 5 minutes.
Blend the soup using a hand mixer (or let cool slightly and transfer to a blender and process until smooth). Season to taste with salt and pepper.
Recipe Source: Adapted from Another Pointe in Tyme Restaurant, Phoenix
Recipe Location: https://www.cdkitchen.com/recipes/recs/510/Another_Point_in_Tymes_Bourbon_Butternut_Squash_Soup23325.shtml
Recipe ID: 11920
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