Butternut Squash & Bourbon Bisque
makes 6 servings 
1 or 2   butternut squash (about 4 pounds total)
1 Tbsp  extra-virgin olive oil
1 cup  diced onions
1 cup  diced leeks
1/2 tsp  ground cumin
2 Tbsp  chopped fresh garlic
1 Tbsp  chopped fresh ginger
2 Tbsp  pure maple syrup 1/2 cup dry sherry
1/4 tsp  grated nutmeg
5 cup  roasted chicken stock
3/4 cup  evaporated skim milk
  salt & freshly ground black pepper to taste
2 Tbsp  cornstarch mixed with
2 Tbsp  water
2 Tbsp  soy sauce
1/4 cup  bourbon
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 serve in 
soup plates. 
if you like, garnish this soup with garlic and parmesan cheese croutons 
and a dollop of nonfat sour cream. from www.care2.com 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
(ID: 5907) Mirror: rec.food.recipes: Wed, Oct 6, 2004

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