Butternut Squash Bisque Soup

Directions

1. 1
   In a large hot pot on medium-low heat with butter, caramelize the onions, about 20 to 25 minutes.
2. 2
   Once brown, add in the garlic and saute until lighty browned.
3. 3
   Add in the butternut squash and cook for 10 minutes.
4. 4
   Next, deglaze with bourbon and cook to au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender, about 20 to 25 minutes.
5. 5
   Finish the soup with 1 cup of heavy cream and seasonings.
6. 6
   Pure using an emersion blender or a blender.
7. 7
   Whip 1 pint of heavy cream until stiff peaks are formed and fold in maple syrup and chill until ready to serve.
8. 8
   To plate: serve the soup with 1 tablespoon of the maple whipped cream and garnish with a fresh sage leaf and pepitas