Ginger Bourbon Honeynut Soup is here to get your attention. I know that you’ve enjoyed countless varieties of humble winter squash soup, but this one stands out; it’s truly special. Think Ginger, not Mary Ann.
So special, so very special. It’s a bit rich for every day, but when you have guests, it’s sure to impress. I’ve taken to serving soup as a first course after the appetizers. I’m not standing on formality, I’m giving myself some breathing room to pull the rest of the meal together. No one seems to mind. You know it’s a good move when everyone goes quiet and smiles after the first taste.
I’ve never added bourbon to a soup until now, but it’s fantastic – so smoky and complex. You cook the soup for quite a bit after the bourbon is added, so all of the alcohol is cooked off, but what remains is smoky, sweet, creamy, and a bit mysterious. It’s hard to identify the individual flavors in this Ginger Bourbon Honeynut Soup. Garnish with some slivered almonds or sliced scallions, smile, and take another spoonful. Mmmmm.
Ginger Bourbon Honeynut Soup
Equipment
- Silpat-lined baking sheet
Ingredients
- 1 medium onion
- 2 cloves garlic
- 1 knob of ginger
- 4 honeynut squash
- 2 T olive oil (divided)
- 4 cups low-sodium chicken broth
- ¼ cup bourbon
- ½ tsp salt
- 1 14.5-ounce can coconut milk
Instructions
- Preheat oven; mise en place – Preheat oven to 400℉, convection roast setting. Peel and chop the onion. Peel and mince the garlic. Mince the ginger.
- Prep the squash – Trim off the stems and slice the squash in half lengthwise. Remove the seeds and brush the squash with olive oil. Place on the baking sheet, flesh side down, and roast for 25-30 minutes, until very soft. Remove from oven and let cool.
- Sauté the aromatics – Heat the remaining olive oil in large soup pot. Sauté the onion over medium heat until soft and translucent, about 5-7 minutes. Turn down heat to low, add garlic and ginger, and sauté until fragrant.
- Add the squash – Scoop out the flesh from the squash and add it to pan. Turn the heat back to medium, and stir to combine.
- Combine, simmer, and finish – Add broth and bourbon, and stir until mixed. Using an immersion blender, blend soup until squash and onion are well blended with the broth and you have a smooth soup. Cover soup, bring to a boil and then turn down heat and let simmer for 10-15 minutes, enough time to cook off the alcohol and let the flavors meld. Stir in the coconut milk and let simmer for another 2-3 minutes.
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