Recipe - Romantic Dinner For Two - Squash And Bourbon Bisque

1 Butternut squash; (about 4
pounds
; total) (up to 2)
1 tablespoon Extra virgin olive oil
1 cup Diced onions
1 cup Diced leeks
One half teaspoon Ground cumin
2 tablespoon Chopped fresh garlic
1 tablespoon Chopped fresh ginger
2 tablespoon Pure maple syrup
2 tablespoon Soy sauce
One fourth cup Bourbon
One half cup Dry sherry
One fourth teaspoon Grated nutmeg
5 cup Chicken stock
Three fourths cup Evaporated skim milk
Salt and freshly ground
pepper to taste
2 tablespoon Cornstarch mixed with 2
tablespoons water

Preheat oven to 375 degrees.

With a sharp knife, prick the squash in several places to allow steam to
escape while it cooks

(otherwise it could burst). Place the squash in a baking dish lined with
foil and roast for about 90 minutes, until the squash is soft when you push
on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed,
and remove strings. Cut the roasted squash into 1/2inch pieces, or scoop
meat out with a spoon.

In a heavy soup kettle, heat the olive oil and add the onions. Cook until
light golden brown and add the leeks and cumin. Cook for 2 minutes and add
the garlic and ginger. When the garlic is fragrant, add the maple syrup,
soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring
to a boil. Lower the heat and cook gently for 15 minutes.

Using an immersion blender (or a regular blender), puree the soup until
very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes;
do not bring to a boil. Add the cornstarch mixture and stir until
thickened, about 5 minutes. Serve in soup plates.

If you like, garnish this soup with garlic and Parmesan cheese croutons and
a dollop of non fat sour cream.

Yield: 6