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Another Pointe In Tyme's Bourbon Butternut Squash Soup
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3 tablespoons butter
1 medium onion -- diced
6 cups diced butternut squash -- peeled, deseeded
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1/4 cup bourbon
5 cups chicken stock or canned chicken broth
2 cups heavy cream
1/2 cup honey
2 teaspoons cinnamon
2 teaspoons nutmeg
Salt -- to taste
Freshly-ground black pepper -- to taste

Place butter in 4-quart saucepan and sauté onions over medium heat until
onions turn opaque. Add squash, ginger, garlic and sauté an additional 2
minutes. Add bourbon and ignite with a lighter until alcohol has burned
off. Add chicken stock and simmer for 20 minutes. Add all other
ingredients and simmer for 5 or more minutes.

Blend all ingredients in saucepan with a handheld burr mixer or blender
until all of the soup has been pureed very fine, then add salt and pepper
to taste.

This recipe yields ?? servings.

© 2008
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