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Ingredients
- 3 Tbsp. butter
- 1 med onion diced
- 6 c. diced butternut squash peeled, deseeded
- 2 Tbsp. chopped fresh ginger
- 2 Tbsp. chopped fresh garlic
- 1/4 c. bourbon
- 5 c. chicken stock or possibly canned chicken broth
- 2 c. heavy cream
- 1/2 c. honey
- 2 tsp cinnamon
- 2 tsp nutmeg
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Place butter in 4-qt saucepan and saute/fry onions over medium heat till onions turn opaque. Add in squash, ginger, garlic and saute/fry an additional 2 min. Add in bourbon and ignite with a lighter till alcohol has burned off. Add in chicken stock and simmer for 20 min. Add in all remaining ingredients and simmer for 5 or possibly more min.
- Blend all ingredients in saucepan with a handheld burr mixer or possibly blender till all of the soup has been pureed very fine, then add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2535g | |
| Calories 2352 | |
| Calories from Fat 1181 | 50% |
| Total Fat 134.56g | 168% |
| Saturated Fat 85.85g | 343% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 2250mg | 94% |
| Potassium 3982mg | 114% |
| Total Carbs 253.97g | 68% |
| Dietary Fiber 24.2g | 81% |
| Sugars 159.65g | 106% |
| Protein 27.12g | 43% |
