Bourbon Butternut Squash Soup

Warm up your soul with this luscious Bourbon Butternut Squash Soup, a comforting blend of roasted butternut squash, aromatic spices, and a touch of indulgence from rich heavy cream and smooth bourbon. The squash is roasted to perfection, deepening its natural sweetness, then blended with cinnamon, nutmeg, and a hint of maple syrup for an irresistible balance of earthy and sweet flavors. The bourbon adds a sophisticated depth, while a velvety finish is achieved with a splash of cream. Perfect as a cozy fall appetizer or an elegant starter for holiday dinners, this creamy soup is easy to prepare yet delivers gourmet flavor. Garnish with fresh thyme for a beautiful presentation, and enjoy a bowl of this autumn-inspired delight with crusty bread or on its own.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium (about 4 lbs total) Butternut squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 2 tablespoons Bourbon
• 2 tablespoons Maple syrup
• 1 tablespoon Fresh thyme leaves (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash cut side down on the prepared baking sheet.

Step 3

Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.

Step 4

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 5

Add the minced garlic, ground cinnamon, ground nutmeg, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for an additional 1 minute until fragrant.

Step 6

Using a spoon, scoop out the roasted butternut squash flesh and add it to the pot. Discard the skin.

Step 7

Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.

Step 8

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Step 9

Stir in the heavy cream, bourbon, and maple syrup. Taste and adjust the seasoning as needed.

Step 10

Simmer the soup for an additional 5 minutes, stirring occasionally, to ensure the flavors are well combined.

Step 11

Serve hot, garnished with a drizzle of cream, fresh thyme leaves, or a sprinkle of additional nutmeg if desired.

Nutrition Facts

Serving size	5073.8 grams (5073.8g)

Amount per serving	% Daily Value*
Calories	3000

Total Fat 137.60g	176%
Saturated Fat 67.50g	338%
Polyunsaturated Fat 2.70g
Cholesterol 302mg	101%
Sodium 6038mg	263%
Total Carbohydrate 427.00g	155%
Dietary Fiber 119.40g	426%
Total Sugars 104.70g
Protein 40.90g	82%

Vitamin D 0IU	0%
Calcium 1595mg	123%
Iron 23mg	129%
Potassium 10693mg	228%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 5.3%

Carbs: 54.9%