Bourbon Maple Butternut Squash Bisque

Bourbon Maple Butternut Squash Bisque

By McKenna Barry | @mrsmckennabarry

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 teaspoon salt
  • 2 butternut squashes, cut in half & seeded
  • 2 heads roasted garlic
  • 1 1/2 tablespoons chopped fresh sage
  • 2 teaspoons minced fresh rosemary
  • 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons maple syrup
  • 1/4 cup bourbon
  • 4-6 cups chicken broth (depending on your preferred thickness)
  • 1/2-1 cup(s) heavy cream
  • Freshly ground black pepper (to taste)
  • Firehook Rosemary Sea Salt Crackers

INSTRUCTIONS:

  1. Slice and deseed the butternut squash, prepare two heads of garlic for roasting, dice the yellow onion, mince the fresh sage and rosemary, and grate the fresh ginger.
  2. Drizzle the squash with olive oil, season with salt and pepper, and place the garlic heads on the same sheet. Roast everything at 400°F for 50 minutes. (Make sure squash is cut-side down)
  3. Once roasted, sauté the onions in olive oil until translucent, then add the roasted garlic and cook together for a few minutes.
  4. Deglaze the pot with a generous splash of bourbon, scraping up any brown bits from the bottom. Cook for 3-4 minutes to allow alcohol to cook off.
  5. Add the roasted squash, sprinkle in the sage and rosemary, then pour in the chicken broth, maple syrup, and ginger.
  6. Simmer for 15 minutes, then blend until smooth using an immersion or stand blender.
  7. Stir in the heavy cream and let it simmer for another 5 minutes to warm through.
  8. Serve warm, topped with Firehook Rosemary Sea Salt Crackers.
  • Rosemary Sea Salt

    Rosemary Sea Salt

    Rosemary Sea Salt

    $6.99 USD
    $6.99 USD
    Delicate rosemary and flaky sea salt, baked together to crunchy snack perfection.
    Shop Now
EXPLORE MORE DELICIOUS RECIPES

INSTRUCTIONS:

  1. Slice and deseed the butternut squash, prepare two heads of garlic for roasting, dice the yellow onion, mince the fresh sage and rosemary, and grate the fresh ginger.
  2. Drizzle the squash with olive oil, season with salt and pepper, and place the garlic heads on the same sheet. Roast everything at 400°F for 50 minutes. (Make sure squash is cut-side down)
  3. Once roasted, sauté the onions in olive oil until translucent, then add the roasted garlic and cook together for a few minutes.
  4. Deglaze the pot with a generous splash of bourbon, scraping up any brown bits from the bottom. Cook for 3-4 minutes to allow alcohol to cook off.
  5. Add the roasted squash, sprinkle in the sage and rosemary, then pour in the chicken broth, maple syrup, and ginger.
  6. Simmer for 15 minutes, then blend until smooth using an immersion or stand blender.
  7. Stir in the heavy cream and let it simmer for another 5 minutes to warm through.
  8. Serve warm, topped with Firehook Rosemary Sea Salt Crackers.