Like many soups recipes, this butternut squash soup starts innocently enough with a base of onion, celery, and carrot. Then we add bourbon. 🙂 Full of flavor, it’s a great soup to warm you up on a cold day.
“I don’t drink much whiskey, but I love to cook with it,” writes Ted Allen in the introduction to this butternut squash and bourbon soup recipe. My thoughts exactly. I am not a great drinker of bourbon, but I certainly do like to cook and bake with it. Perhaps in 2015, I will work on mixing up a few whiskey cocktails. For today, I will stick to soup.
My resolutions – when I make them – have ranged from asinine (untying my shoes before taking them off) to noble (being more patient in traffic, with the added bonus of swearing less). Three days out from Christmas, it may seem silly to look ahead to New Year’s Resolutions today, but in just two weeks we will find ourselves five days in. So this year, I am preparing in advance.
Since I cook a lot from books, one goal I have for the new year is to start thinking up more recipes on my own. While writing and photography have their tedious moments, figuring out what to do with food has not yet become a chore. To apply some creative energy there, but to do so, I knew I had to get organized first.
So, last week I organized my recipes for the year. In this endeavor (and trust me, it was an endeavor – does anyone else realize in the midst of organizing that you find yourself in an even bigger disorganized mess?), I found no less than five butternut squash soup recipes.
No one needs five recipes for butternut squash soup. Five recipes for chocolate chip cookies? Yes, please. Five recipes for butternut squash soup? Um, no, probably not. So I kept one.
And here I am with a recipe for a butternut squash bourbon soup. Like many other squash soup recipes, it calls for a base of onion, celery, and carrot. Then it adds some depth with bourbon, a chipotle en adobo, and a sprinkle of thyme. Full of flavor, it’s a great choice to warm up with on a cold day. Enjoy!
Butternut Squash and Bourbon Soup
Yield 4 servings
1 large butternut squash
2 tablespoons olive oil
1 medium yellow onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
2 cloves garlic, chopped
1 chipotle in adobo
1 teaspoon dried thyme
4 cups vegetable stock
1/4 cup bourbon
1 teaspoon salt
1/2 teaspoon pepper
optional garnishes: baguette slices, goat cheese, fresh thyme
- Halve the squash lengthwise, scoop out the seeds, and then brush the cut sides of the squash with a little olive oil and sprinkle with salt and pepper.
- Place the squash cut side down on a baking sheet, cover with foil, and roast at 375 degrees F for one hour or until tender.
- Once tender, remove the squash from the oven, allow it to cool, and then scoop out the flesh and set aside.
- Warm the olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots and cook until soft, about eight minutes.
- Add the garlic, chipotle in adobo, and thyme.
- Next stir in the roasted squash, vegetable stock, bourbon, salt, and pepper.
- Reduce the heat to low and simmer until thickened slightly, about 20 minutes.
- Remove the soup from the heat and puree with an immersion blender.
You may substitute acorn squash for butternut squash if desired.
If you do not have an immersion blender, you can also puree the soup in a stand blender or food processor. Allow the soup time to cool to room temperature before sealing it in one of these containers so it's hot liquid does not explode.