Smoky Bourbon Butternut Squash Velvet Soup
Indulge in this rich and velvety Smoky Bourbon Butternut Squash Velvet Soup, a signature dish that embodies warmth and comfort. Roasted butternut squash is delicately spiced with aromatic ginger and nutmeg, elevated by a splash of bourbon for a deep, smoky flavor. Creamy and luscious, this soup is perfect for cozy dinners or gatherings. It’s not just a bowl of soup; it's an experience that will leave your guests asking for seconds.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
3 tablespoons (melted)
Onion
1 medium (diced)
Butternut Squash
6 cups (peeled, seeded, and diced)
Fresh Ginger
2 tablespoons (minced)
Fresh Garlic
2 tablespoons (minced)
Bourbon
1/4 cup (for deglazing)
Chicken Stock
5 cups (homemade or canned)
Heavy Cream
2 cups (for creaminess)
Honey
1/2 cup (to sweeten)
Cinnamon
2 teaspoons (for flavor)
Nutmeg
2 teaspoons (for flavor)
Salt
to taste (as needed)
Fresh Ground Black Pepper
to taste (as needed)
Instructions
1
In a large 4-quart saucepan, melt the butter over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes.
2
Stir in the diced butternut squash, minced ginger, and garlic, cooking for an additional 2-3 minutes until fragrant.
3
Carefully add the bourbon to the pan, then ignite using a long lighter to burn off the alcohol. Allow the flames to subside before proceeding.
4
Pour in the chicken stock and bring the mixture to a gentle simmer. Cook for 20 minutes or until the squash is tender.
5
Once the squash is cooked, add the heavy cream, honey, cinnamon, nutmeg, salt, and pepper. Increase the heat slightly and simmer for another 5 minutes, allowing the flavors to meld together.
6
Using a handheld immersion blender, blend the soup until it reaches a smooth and creamy texture. Alternatively, transfer to a blender in batches.
7
Taste and adjust seasoning, adding more salt and pepper if desired before serving hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Bourbon Butternut Squash Velvet Soup?
It is a rich and creamy soup made with roasted butternut squash, fresh ginger, and nutmeg, finished with a splash of bourbon for a unique smoky flavor.
How does the bourbon affect the flavor of the soup?
The bourbon adds a deep, smoky undertone and a layer of complexity that balances the sweetness of the squash and honey.
Is the alcohol cooked out of the soup?
Yes, the recipe involves igniting the bourbon to burn off the alcohol, leaving behind only the rich, smoky flavor profile.
Can I make this soup vegetarian?
Yes, simply substitute the chicken stock with a high-quality vegetable stock to make the recipe vegetarian-friendly.
How do I make this recipe vegan?
To make it vegan, replace the butter with oil, use vegetable stock, substitute maple syrup for honey, and use coconut milk or a plant-based cream instead of heavy cream.
What is the best way to peel a butternut squash?
Using a sharp Y-peeler is usually the most efficient method. Cut off both ends first to create a stable surface before peeling the skin.
Can I use frozen butternut squash?
Yes, you can use frozen cubed butternut squash. Since it is often pre-blanched, it may cook faster than fresh squash cubes.
What type of bourbon should I use?
Any standard bourbon you enjoy drinking will work. You don't need an expensive bottle, as the nuances will blend with the spices.
How do I blend the soup if I don't have an immersion blender?
You can transfer the soup in batches to a standard countertop blender. Be sure to leave the lid slightly vented to allow steam to escape.
Can I make this soup ahead of time?
Absolutely. This soup often tastes even better the next day after the flavors have had more time to meld together.
How long will this soup keep in the refrigerator?
When stored in an airtight container, the soup will remain fresh for up to 4 to 5 days in the refrigerator.
Can I freeze Smoky Bourbon Butternut Squash soup?
Yes, it freezes well for up to 3 months. However, the texture may change slightly due to the heavy cream; whisk it well while reheating.
What are the best toppings for this soup?
Popular toppings include toasted pumpkin seeds (pepitas), a swirl of heavy cream, fresh chives, or crispy bacon bits.
Is this soup gluten-free?
The primary ingredients are naturally gluten-free. Always double-check your chicken stock and bourbon labels to ensure they are certified gluten-free.
How many servings does this recipe provide?
Based on the 6 cups of squash and 5 cups of stock, this recipe typically serves 8 to 10 people.
Can I substitute the honey?
Yes, maple syrup or agave nectar are excellent substitutes if you prefer a different kind of sweetness.
How do I prevent the cream from curdling?
Add the cream at the end of the cooking process and simmer gently. Avoid letting the soup come to a rapid boil after the cream is added.
What can I serve with this soup?
It pairs beautifully with a crusty baguette, a kale salad, or a grilled cheese sandwich with sharp cheddar.
Can I use dried ginger instead of fresh?
While fresh ginger provides the best flavor, you can use 1.5 teaspoons of ground ginger as a substitute for the 2 tablespoons of fresh minced ginger.
What if the soup is too thick?
If the consistency is too thick for your preference, simply stir in a little more chicken stock or water until you reach the desired thickness.
Is it necessary to ignite the bourbon?
Igniting it is the fastest way to remove the alcohol. If you prefer not to use a flame, you can simmer the bourbon for 2-3 minutes before adding the stock.
Can I use butternut squash from a can?
Yes, you can use canned butternut squash puree. Skip the simmering step for the squash and move straight to combining the ingredients and heating.
How spicy is this soup?
The soup is not 'hot' spicy; rather, it is 'warm' spicy due to the ginger, cinnamon, and nutmeg.
Can I add other vegetables to this soup?
Yes, carrots or sweet potatoes make excellent additions and complement the flavor of the butternut squash.
What type of onion is best?
A yellow onion or a sweet Vidalia onion works best to provide a mellow, savory base for the soup.
Can I use half-and-half instead of heavy cream?
Yes, but the soup will be slightly less rich and creamy than if you used heavy cream.
How do I reheat the soup?
Reheat it slowly in a saucepan over medium-low heat, stirring occasionally to maintain the smooth texture.
Is this soup suitable for a holiday starter?
Yes, the sophisticated flavor profile and elegant texture make it a perfect choice for Thanksgiving or Christmas dinner.
What if I don't have nutmeg?
You can substitute nutmeg with allspice or additional cinnamon, though the flavor profile will shift slightly.
Should I roast the squash before putting it in the pot?
While this recipe calls for sautéing, roasting the squash cubes in the oven first can add even more depth and sweetness to the final soup.