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Butternut Squash Bisque With Bourbon Maple Syrup (Meat or Pareve)

Eileen Goltz | Not Listed

So very different and delicious.

Ingredients


3 lb. Butternut squash, peeled and diced
1 large onion, sliced
3 cloves garlic, chopped
2 cups rice milk
1/2 cup brown sugar
8 tablespoons pareve margarine
2 cup chicken broth or vegetable broth
1 teaspoon ground nutmeg
2 teaspoon dry mustard
1 tablespoon ground cinnamon
salt and pepper

For the Bourbon Maple Syrup:
1 cup Bourbon
1/2 cup brown sugar
1/2 cup maple syrup


Instructions

In a heavy bottom pot melt the margarine or butter and add the onion and the garlic; cook over med-low heat till just softened and translucent. Add the brown sugar and simmer till melted in. Add the butternut squash, nutmeg, mustard, cinnamon, rice milk and broth and simmer till the squash is cooked through. Cool slightly and then put the soup in the blender or food processor and puree. Strain the soup if you don’t like a thicker soup and season to taste with salt and pepper. To Serve, drizzle the top of each individual bowl with the Bourbon Maple Syrup.

For the Bourbon Maple Syrup:

In a small pot add brown sugar and bourbon and reduce the mixture over a low flame till the mixture is thickened and foamy. Add the maple syrup and simmer 3 more minutes. Let cool to room temp before using.