The League

League Eats

It's Soup (With a Chaser)

But not that chunky kind in a can that's on all the commercials with football players. You don't need us for that.

What I like is a soup that warms the innards with a little help from the liquor cabinet. Like, say, bourbon.

So if you've got a good thermos and you're headed out to see the 'Skins host Dallas, or the Steelers or Bills at home, or you just want something different at home, give this a shot. It's the wife's recipe, you don't need a spoon, and It's even kinda healthy:

Bourbon-Butternut Squash Soup

4 12-ounce packages frozen pureed butternut (winter) squash
2 tablespoons olive oil
1 cup diced onions
1 ½ teaspoons ground cumin
3 tablespoons chopped fresh garlic
3 tablespoons chopped fresh ginger
¼ cup pure maple syrup
½ cup dry sherry
½ teaspoon grated nutmeg
About 3 cups chicken or vegetable stock
3 tablespoons soy sauce
¼ cup bourbon, or to taste
1 12-ounce can evaporated skim milk
Salt and freshly ground black pepper
Garnish: Nonfat sour cream, croutons (optional)

Defrost the squash overnight in the refrigerator or, on the day you are making the soup, by running it under warm water until it is partially softened. Set aside.

In a heavy soup pot over medium heat, heat the olive oil and add the onions, Cook until they are light brown, then add the cumin, garlic and ginger, cooking an additional 2 minutes or so. Stir in the maple syrup, sherry, nutmeg, stock, soy sauce and bourbon. Cook to blend, then add the squash. Lower the heat and cook gently, stirring now and then, for about 20 minutes. Remove from the heat.

Puree the squash in a blender until it is smooth.

Return it to the stove. Over very low heat, stir in the evaporated skim milk and heat gently for about 5 minutes. Do not allow to boil. Season with salt and pepper, adding a bit more maple syrup to balance the flavors to your taste. Garnish with dollops of nonfat or low-fat sour cream and croutons if desired. Makes about 10 cups of soup to serve 5 to 8 people, depending upon appetites and other food being served. This soup is easily made a day or two ahead and any leftovers may be frozen.

Next week, we're gonna start trying the chili recipes for the big contest, which only a pathetic few of you entered. There's still time to get your entry in.

By Jonathan Krim  |  November 14, 2008; 11:22 AM ET  | Category:  Food Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati  
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