Ingredients
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2 large Acorn Squashes
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2 tablespoons Unsalted Butter
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1 large Shallot
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2 stalks Celery
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1-inch (2.5-cm) fresh Ginger
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Generous pinch of Kosher Salt
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2 teaspoons ground Cinnamon
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2 tablespoons Bourbon
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4 cups (950 ml) low-sodium Vegetable Stock
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1 cup (240 ml) Water
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¼ cup (60 ml) plus 2 tablespoons real Maple Syrup
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2 teaspoons Kosher Salt
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1 teaspoon ground Black Pepper
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2 tablespoons Heavy Cream
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3 tablespoons finely chopped Chives
Directions
This delicious soup is a play on the theme, except maple syrup and butter get cooked into the actual soup. Soulful and heart-warming, this soup is a wonderful way to embrace a chilly evening. Do use real maple syrup. It makes a huge difference in the authenticity of the soup’s flavor.
Steps
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1
Done
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Preheat oven to 425° F (220° C). Place the acorn squash, cut side down, on a baking sheet. Roast for 50 minutes to 1 hour, or until the flesh is very tender. Set aside to cool. When cool enough to handle, scoop the flesh from the interior of the squash, discarding the shells. You should have about 4 cups (980 g). |
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2
Done
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In a large soup pot, melt the butter over medium heat. Add the shallot and celery and cook for 5 minutes, stirring, until just softened. Add the ginger, salt, pepper, cinnamon, and bourbon; stir to combine. Cook until the bourbon has reduced to a glaze, about 3 minutes. Add the stock, water, squash, maple syrup, salt, and pepper. Bring to a boil over high and reduce to a simmer, cooking, uncovered, for 20 minutes. Remove ginger pieces and discard. |
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3
Done
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In the same pot, purée the soup with an immersion blender (Basic Mashing Tools) until very smooth. Finish with the cream, heating through. Taste and adjust seasonings as needed. Serve hot in individual soup bowls garnished with a flutter of fresh chives. |
