Squash Bisque with Maple and Bourbon

[Guest guest]

The Cook's Garden

By Chef Kurt Michael Friese

 

 

 

Squash Bisque with Maple and Bourbon

 

2 1/2 pounds butternut (or other) squash, peeled, seeded & diced

2 carrots, diced

1 onion, peeled & diced

1/2 pound red potatoes, washed

5 cloves garlic, peeled

1 stalk celery, sliced

1 each bay leaf

1 cup bourbon

1/2 cup real maple syrup

water, to cover

salt and cracked black pepper, to taste

 

Simmer all ingredients except bourbon and maple syrup until very tender.

Remove bay leaf. Puree and pass through a fine strainer. Return to heat,

bring to simmer, and add the bourbon and maple syrup. Season to taste with

salt and fresh cracked black pepper. Serve immediately, or cool and store

up to 3 days. Freezes well. Serves about 8.