Creamy Butternut Squash Soup with Whiskey
This is a rich, velvety butternut squash soup. The key is to sauté the onions with brown sugar and spices, then deglaze the pot with whiskey. This adds a subtle, smoky sweetness that balances the squash. The soup is finished with heavy cream for a decadent, velvety texture.
Ingredients
- 1 1/2 Tbsp salted butter
- 1 medium sweet yellow onion finely diced
- 1/2 tsp sea salt
- 1 1/2 Tbsp light brown sugar packed
- 3/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 3/4 cup whiskey
- 3 cups low-sodium chicken broth 24 oz
- 4 1/2 cups peeled & chopped butternut squash
- 3/4 cup heavy whipping cream
- Extra cream or black pepper for garnish optional
Instructions
- Melt butter in Dutch oven over medium heat.
- Sauté onions with salt for 7-8 minutes until softened.
- Add brown sugar, black pepper, and red pepper flakes. Cook 1 minute.
- Pour in whiskey, scrape pot, and cook 2-3 minutes on high heat.
- Add chicken broth and butternut squash. Bring to boil.
- Reduce heat, simmer covered for 30-40 minutes until squash is tender.
- Puree soup using immersion blender until completely smooth.
- Stir in heavy cream and heat gently for 5 minutes.
- Garnish with cream swirl and black pepper if desired.
Notes
Use immersion blender for easiest blending. Do not boil after adding cream.