BUTTERNUT SQUASH & BOURBON BISQUE

by: Chef Jean-Pierre Brehnier

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I don't know where Janet found this, but it was absolutely delicious. She made it for the October 99 Dinner Club, with the theme "Pulp Fiction".

• 1 or 2 butternut squash (about 4 lbs. total)
• 1 Tbs. extra-virgin olive oil
• 1 Cup diced onions
• 1 Cup diced leeks
• 1/2 tsp. ground cumin
• 2 Tbs. chopped fresh garlic
• 1 Tbs. chopped fresh ginger
• 2 Tbs. pure maple syrup
• 2 Tbs. soy sauce
• 1/4 Cup bourbon
• 1/2 Cup dry sherry
• 1/4 tsp. grated nutmeg
• 5 Cups chicken stock (I used canned non-fat)
• 3/4 Cup evaporated skim milk
• salt & freshly ground black pepper to taste
• 2 Tbs. cornstarch mixed with 2 Tbs. water

Preheat oven to 375 degrees F.

With a sharp knife, prick the squash in several places to allow steam to escape while cooking. Place squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it's easier to handle, then peel, seed and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.

In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry, and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.

Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and serve in soup plates.

Garnish with garlic and parmesan cheese croutons and a dollop of nonfat sour cream. Serves 6 to 8.