Butternut Squash Bisque with Maple Cream + VIDEO

Directions

1. 1
   Preheat oven to 425 degrees and line a rimmed baking sheet with tin foil or parchment paper.
2. 2
   In a small bowl stir together the sour cream and maple syrup until thoroughly combined. Season with salt and pepper, to taste.
3. 3
   Serve soup hot in bowls with a drizzle of maple cream, chopped pecans and fried sage leaves. Enjoy!
4. 4
   Place the butternut squash on the pan and drizzle each half with olive oil. Rub the oil over the inside of the squash and sprinkle it with salt.
5. 5
   Turn the squash face down and roast until it is tender and cooked through, 40-50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
6. 6
   Use a large spoon to scoop the butternut squash flesh into your blender. Discard the skin.
7. 7
   Add 2 cups stock, being careful not to fill the container past the maximum fill line (work in batches if necessary), and process until smooth.
8. 8
   Add squash puree to a large sauce pot and stir in the remaining broth, cinnamon, nutmeg, cayenne and a pinch of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the maple and bourbon, if using, and cream. Continue to cook another 5 minutes. Keep warm over low heat until ready to serve.