Search recipes

Food Books
<< Back

Whisky-Cured Squash Soup

Service 8-10 4-5 medium-sized Delicata squash, peeled, seeded and cubed (12 cups) 3 c chicken stock 3/4 c heavy cream 4 T Jack Daniels or other whiskey (or fresh apple cider) 1-2 t sea salt Freshly ground black pepper 1 t dried thyme Minced Italian flat leaf parsley or sprigs of fresh thyme, as garnish Directions: Place cubed squash into stockpot, cover with water and boil until soft, 20-25 minutes. Strain, reserving 2 cups cooking liquid. In a food processor, add cooked squash and liquid; puree to fine silky consistency; place puree in soup stockpot. Add chicken stock, cream, whiskey or cider, salt and pepper to taste, and dried thyme. Whisk and heat on low to preferred serving temperature, without boiling. Sprinkle with parsley or garnish with thyme sprigs. From Denver Post
0 Comments »
Leave a Comment
Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.




Captcha This question is used to make sure you are a human visitor and to prevent spam submissions.
Check this box to receive updates by email when
new comments are added to this item.