10/25/2025
Soup on Sunday: Bourbon Maple Butternut Squash Bisque paired with Rosemary & Sea Salt Crackers 🥃🍁
INGREDIENTS:
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 1 teaspoon salt
• 2 butternut squashes, cut in half & seeded
• 2 heads roasted garlic
• 1 1/2 tablespoons chopped fresh sage
• 2 teaspoons minced fresh rosemary
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1 teaspoon grated fresh ginger
• 2 tablespoons maple syrup
• 1/4 cup bourbon
• 4-6 cups chicken broth (depending on your preferred thickness)
• 1/2-1 cup(s) heavy cream
• Freshly ground black pepper (to taste)
• Rosemary & Sea Salt Crackers
INSTRUCTIONS:
• Slice and deseed the butternut squash, prepare two heads of garlic for roasting, dice the yellow onion, mince the fresh sage and rosemary, and grate the fresh ginger.
• Drizzle the squash with olive oil, season with salt and pepper, and place the garlic heads on the same sheet. Roast everything at 400°F for 50 minutes. (Make sure squash is cut-side down! I forgot to do that hehe)
• Once roasted, sauté the onions in olive oil until translucent, then add the roasted garlic and cook together for a few minutes.
• Deglaze the pot with a generous splash of bourbon, scraping up any brown bits from the bottom. Cook for 3-4 minutes to allow alcohol to cook off.
• Add the roasted squash, sprinkle in the sage and rosemary, then pour in the chicken broth, maple syrup, and ginger.
• Simmer for 15 minutes, then blend until smooth using an immersion or stand blender.
• Stir in the heavy cream and let it simmer for another 5 minutes to warm through.
• Serve warm, topped with Firehook Rosemary & Sea Salt crackers.
