INGREDIENTS

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
Original Title: ROMANTIC DINNER FOR TWO - BUTTERNUT SQUASH & BOURBON BISQUE
[CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9444
Busted and entered for you by: Bill Webster
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