Whisky-Cured Squash Soup
4-5 medium-sized Delicata squash, peeled, seeded and cubed (12 cups)
3 c chicken stock
3/4 c heavy cream
4 T Jack Daniels or other whiskey (or fresh apple cider)
1-2 t sea salt
Freshly ground black pepper
1 t dried thyme
Minced Italian flat leaf parsley or sprigs of fresh thyme, as garnish
Place cubed squash into stockpot, cover with water and boil until soft, 20-25 minutes. Strain, reserving 2 cups cooking liquid.
In a food processor, add cooked squash and liquid; puree to fine silky consistency; place puree in soup stockpot.
Add chicken stock, cream, whiskey or cider, salt and pepper to taste, and dried thyme. Whisk and heat on low to preferred serving temperature, without boiling.
Sprinkle with parsley or garnish with thyme sprigs.
From Denver Post