| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dujour04 | 1 | servings | |
INGREDIENTS
| 1 | Butternut squash; (about 4 pounds | |
| ; total), up to 2 | ||
| 1 | tb | Extra virgin olive oil |
| 1 | c | Diced onions |
| 1 | c | Diced leeks |
| 1/2 | ts | Ground cumin |
| 2 | tb | Chopped fresh garlic |
| 1 | tb | Chopped fresh ginger |
| 2 | tb | Pure maple syrup |
| 2 | tb | Soy sauce |
| 1/4 | c | Bourbon |
| 1/2 | c | Dry sherry |
| 1/4 | ts | Grated nutmeg |
| 5 | c | Chicken stock |
| 3/4 | c | Evaporated skim milk |
| Salt and freshly ground pepper to taste | ||
| 2 | tb | Cornstarch mixed with 2 tablespoons water |
INSTRUCTIONS
Preheat oven to 375 degrees. With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise it could burst). Place the 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. In a heavy soup kettle, heat the olive oil and add the onions. Cook 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. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes. Using an immersion blender (or a regular 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 and stir until thickened, about 5 minutes. Serve in soup plates. If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream. Yield: 6 servings Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l.
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