Bourbon Butternut Squash Soup


  • 1/2 cup Sue Bee® Honey
  • 3 tablespoons butter
  • salt salt
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 2 cups heavy cream
  • 5 cups chicken stock
  • 1/4 cup bourbon
  • 2 tablespoons fresh garlic
  • 2 tablespoons fresh ginger
  • 6 cups butternut squash
  • 1 medium onion
  • fresh ground black pepper fresh ground black pepper


  • Place butter in 4-quart saucepan and saute onions over medium heat until onions turn opaque. Add squash, ginger, garlic and saute an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off.
  • Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes.
  • Blend all ingredients in saucepan with a handheld immersion mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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