Title: Ann Cooper's Butternut Squash Bourbon Soup W/ginger Butter
Categories: Soup
Yield: 8 Servings

1/4	c	Butter
2	lb	Butternut squash; peeled, seeded, cut into 1" chunks
3/4	c	Chopped onions
3/4	c	Chopped celery
1/4	c	Bourbon or apple juice
6	c	Chicken broth
1 1/2	ts	Vanilla extract
GINGER BUTTER
1/4	c	Butter; softened
1	tb	Grated fresh ginger
1	tb	Bourbon, optional
1	ts	Maple syrup
1/2	ts	Ground ginger

Heat butter in large saucepan until hot. Add vegetables and cook over medium heat, stirring occasionally for 5 minutes. Add bourbon to pan; cook 30 seconds. Add chicken broth. Heat to boiling. Reduce heat and simmer, covered, until squash is tender, about 25 minutes. Remove from heat. Add vanilla. Puree mixture in blender or food processor, half at a time. Serve in individual bowls with a small dollop of Ginger Butter.

Make Ginger Butter. Heat 1 tablespoon of the butter in small skillet over medium heat. Add grated ginger. Cook 30 seconds. Stir in bourbon, maple syrup and ground ginger. Cook and stir about 30 seconds longer. Remove from heat. Let cool several minutes. Combine remaining butter and ginger mixture in small bowl until smooth.

Soup yield: 8 servings of 1 cup each Ginger Butter makes 1/4 cup or 1/2 tbl. per serving

Nutritional Information per serving Calories 180 Total Fat 12 g Total Carbohydrates 7 g Protein 6 g Vitamin A 160 %DV Calcium 70 mg

Copyright American Dairy Association (Reprinted with permission)

previous

next