Butternut Squash Soup with a Kick
The best way to warm up on a chilly night is with a nice warm soup. The best way to cool down on a steamy evening is a with a nice cold soup. I have the perfect recipe for both, and you won’t believe how easy it is. This soup is a delicious butternut squash soup with a tiny twist.
Personally, I have tasted a few that just weren’t inspiring – no zip. Well, this butternut squash soup has the zip and then some – you are going to love it. Butternut with a little kick of bourbon will have your friends asking for seconds. And not to stress the point but it’s ridiculously simple to make.
The trick is to buy the squash peeled and cut up. Almost every grocery has that. Next you need to chop an onion and the work is done. Sauté the onion in a little olive oil until softened and then add the squash. Add chicken both – I used a boxed one and the smallest pinch of curry powder for that little mystery taste of something. Let that simmer about 20 minutes until the squash is soft. It doesn’t need much attention. Turn off the heat and let it cool enough to add to the blender. If you are serving it hot return mixture to the pan and right before serving add about a tablespoon of ½ & ½ and a tablespoon of bourbon. That’s right – bourbon is just the thing – another yummy little surprise. If you are serving this cold, add those ingredients to the blender and stash the whole thing in the fridge.
This recipe makes a perfect little first course serving for four or a light dinner portion for two. Toppings are optional. I have used yogurt, sour cream, and crème fraiche depending on what is on hand. A sprinkle of freshly ground pepper is lovely. In fact, the whole dish is lovely. May I suggest serving hot this week? Enjoy!
Butternut Squash Soup with a Kick
Ingredients:
1 tsp olive oil
1 onion, chopped
16 (about) oz peeled and chopped butternut squash
4 cups chicken broth
½ tsp curry powder
1 Tbsp ½ & ½
1 Tbsp bourbon
Optional garnishes: sour cream or yogurt or cream fraiche and ground pepper
*NOTE: To make this vegetarian use vegetable broth and for a vegan option, omit cream or use coconut cream.
Directions:
In a large pot sauté onion in olive oil until soft – about 5 minutes.
Add squash, broth, and curry powder and simmer until squash is soft – about 20 minutes.
Remove from heat and cool enough to add the mixture to the blender.
Blend until smooth adding cream and bourbon at the end.
Store in the refrigerator and heat up for warm soup or serve straight from the fridge for cold.
Garnish as desired
