Recipe Database
Creamy Butternut Squash Soup with Bourbon Cream
Creamy Butternut Squash Soup with Bourbon Cream
Serves: 8-10

4 butternut squash
2 carrots
4 celery stalks
1 yellow onion
1 leek
1 garlic clove, peeled
1/4 stick of unsalted butter
2 tbsp olive oil
4 quarts chicken stock
1 quart heavy cream
1/4 cup real maple syrup (optional)
1/4 cup Kentucky bourbon
salt & pepper

1) For soup: Peel skin from outside of squash. Split squash in half & scoop out seeds. Cut squash into 1”x1” pieces. Peel carrots & chop into pieces similar in size to squash. Chop white part of leek, celery, & onion into pieces of similar size. Sauté garlic, onion, carrot, leek, & celery in olive oil & butter over medium heat until vegetables begin to soften. Add squash & sauté for approximately 5-7 minutes making sure to sweat & not caramelize the vegetables. Add chicken stock until it just covers the squash & vegetables & bring to a simmer. Allow to simmer until squash is tender. While soup is cooking place ¾ quart of heavy cream into a sauce pan & heat on medium until warm. Do not burn. When squash is tender turn off heat & add heavy cream. Ladle soup into blender & blend until smooth. Pass soup through a china cap to ensure smooth consistency (optional). Add syrup & season to taste with salt & pepper. Keep warm until serving. 2) Bourbon cream: place cream in a mixer with bourbon & whip until soft peeks appear. 3) To serve: ladle soup into bowl and top with bourbon cream.

Recipe from Chris Hall of The Sundial Restaurant, Bar and View in the Westin Hotel on Peachree. These recipes made at Macy's at Lenox Mall with Sarah Moulton on 9/17/05 Eat, drink & be merry….