French Heritage Heirloom Winter Squash Soup

soup

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
  • bourbon

I halved and roasted the big squash in a 350┬║ 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┬ánext 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.

Serve.

Eat.

Note: you can mix in things like creme fraiche or sour cream. But that is your own decision.

 

 

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