Bourbon Butternut Squash Soup
Warm up your soul with this luscious Bourbon Butternut Squash Soup, a comforting blend of roasted butternut squash, aromatic spices, and a touch of indulgence from rich heavy cream and smooth bourbon. The squash is roasted to perfection, deepening its natural sweetness, then blended with cinnamon, nutmeg, and a hint of maple syrup for an irresistible balance of earthy and sweet flavors. The bourbon adds a sophisticated depth, while a velvety finish is achieved with a splash of cream. Perfect as a cozy fall appetizer or an elegant starter for holiday dinners, this creamy soup is easy to prepare yet delivers gourmet flavor. Garnish with fresh thyme for a beautiful presentation, and enjoy a bowl of this autumn-inspired delight with crusty bread or on its own.
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Recipe Information
Ingredients
- 2 medium (about 4 lbs total) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Bourbon
- 2 tablespoons Maple syrup
- 1 tablespoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash cut side down on the prepared baking sheet.
Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, ground cinnamon, ground nutmeg, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for an additional 1 minute until fragrant.
Using a spoon, scoop out the roasted butternut squash flesh and add it to the pot. Discard the skin.
Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, bourbon, and maple syrup. Taste and adjust the seasoning as needed.
Simmer the soup for an additional 5 minutes, stirring occasionally, to ensure the flavors are well combined.
Serve hot, garnished with a drizzle of cream, fresh thyme leaves, or a sprinkle of additional nutmeg if desired.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 17.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1811 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
