Video Demo: Butternut Squash soup with Recipe

Step by step demo of this recipe down below! Enjoy!

It’s that time of the year again! This recipe is simple and straightforward. The only really unique ingredient is the whiskey/bourbon which you can leave out. The ingredients are:

  • Onion, 1ea, small dice
  • Celery, 2 ribs, small dice
  • Carrot, 1ea, small dice
  • Garlic, ~8 cloves, minced
  • Apple, 1ea, large dice
  • Scallions, 1 bunch, whites/greens separated
  • Butternut Squash, 1 ea, large dice
  • Chicken stock, about 1qt
  • Whiskey, ~1/2 cup
  • Heavy cream, 1/4 cup
  • Thyme, small bunch

Sweat onions and white parts of scallions until beginning to brown around the edges, about 8 minutes, adding salt. Add celery, carrot and apple, and continue to sweat for 2-3 more minutes. Add garlic and sweat for another 2 minutes. Add butternut squash, then turn up the heat to high and saute for 1 minute. Then, turn the heat off, and add the whiskey. You should hear a pan sizzle because the pan should be hot enough to vaporize the alcohol. Light the edge of the pot with a match or lighter, being very careful not to burn yourself or your face. This can be dangerous with those of you with gas burners, so make sure the heat is off. Simmer for 2-3 minutes until the whiskey reduces by about half, and the flame goes out. Then, add the chicken stock. Throw in your thyme Bring to a rolling boil, then simmer for about 15 minutes, until the squash is tender enough to be puréed. Remove thyme stems. Then, in batches with a standing blender, or an immersion blender, begin puréeing the soup. Add heavy cream during this process, and continue to blend until the desired consistency is reached. Taste for seasoning, adjust, and cool.