Ann Cooper's Butternut Squash Bourbon Soup with Ginger Butter               

 tags (edit): @Vogel @Try Soon! Soup  

 

Copyright American Dairy Association (Reprinted with permission)

Ingredients

1/4 cup Butter
2 pound Butternut Squash Peeled
-Seeded Cut Into 1" Chunks
3/4 cup Onions Chopped
3/4 cup Celery Chopped
1/4 cup Bourbon Or Apple Juice
6 cup Chicken Broth
1 1/2 teaspoon Vanilla Extract
- Ginger Butter
1/4 cup Butter Softened
1 tablespoon Fresh Ginger Grated
1 tablespoon Bourbon Optional
1 teaspoon Maple Syrup
1/2 teaspoon Ginger Ground
 

Instructions
 Heat butter in large saucepan until hot. Add vegetables and cook over medium heat, stirring occasionally for 5 minutes. Add bourbon to pan; cook 30 seconds. Add chicken broth. Heat to boiling. Reduce heat and simmer, covered, until squash is tender, about 25 minutes. Remove from heat. Add vanilla. Puree mixture in blender or food processor, half at a time. Serve in individual bowls with a small dollop of Ginger Butter.

Make Ginger Butter. Heat 1 tablespoon of the butter in small skillet over medium heat. Add grated ginger. Cook 30 seconds. Stir in bourbon, maple syrup and ground ginger. Cook and stir about 30 seconds longer. Remove from heat. Let cool several minutes. Combine remaining butter and ginger mixture in small bowl until smooth.






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Yields: 8 Servings
    

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