Marcia sent this along today; it sure does look tasty. She suggests I up the onion a little to make up for eliminating the garlic. Maybe “eliminating” isn’t the best word to use in this context….
SQUASH BISQUE WITH MAPLE AND BOURBON
Kurt Friese
Here’s a simple soup that can be made using any winter squash, though I have most commonly used butternut. A Cinderella pumpkin is mighty good too.
Makes about 8 servings
* 2 1/2 pounds butternut (or other) squash, peeled, seeded and diced
* 2 carrots, diced
* 1 onion, peeled and diced
* 1/2 pound red potatoes, washed
* 5 cloves garlic, peeled
* 1 stalk celery, sliced
* 1 bay leaf
* 1 cup bourbon
* 1/2 cup real maple syrup
* Water, to cover
* Salt and cracked black pepper, to taste1. Simmer all ingredients except bourbon and maple syrup until very tender.
2. Remove bay leaf. Puree and pass through a fine strainer.
3. Return to heat, bring to simmer, and add the bourbon and maple syrup.
4. Season to taste with salt and fresh cracked black pepper.
5. Serve immediately, or cool and store up to 3 days. Freezes well.