I think this soup is better than the one I published years ago. But maybe that is because this soup is sitting right in front of me now and I’m starving.
- 6 cups Turkey/Chicken/Quail Stock, boiled
- One large squash roasted
- 1 head roasted garlic
- 1 white onion carmelized
- Salt & Pepper to taste
- some chopped sage
- 1 TBS maple syrup
- 1/2 tsp cayenne pepper or to taste
- juice of half a lemon
I halved and roasted the big squash in a 350º oven that notoriously does not cook at the correct temperature, I roasted the garlic with a little olive oil and caramelized the onions in a little (ha!) olive oil. Then brought the stock to a boil, then added the next six ingredients and heated those up. Added Cayenne and lemon juice to taste. Then blitzed the whole lot in a kick ass Cuisinart Blender set on puree. Do it in batches or you’ll be covered in bright orange soup. Transfer back to a big pot and add bourbon to taste.
Note: you can mix in things like creme fraiche or sour cream. But that is your own decision.