Even if we say it ourselves, this soup is FABULOUS! We used to make it without the booze. Then one night Beverly was preparing it for a dinner party whose guest list included our bourbon-drinking friend Carol Strogen. Well, the bottle of bourbon was sitting right there on the kitchen counter. Beverly thought, what the heck, the soup could use a little kick. It was the perfect touch! Our guests always rave about this rendition. Our nephew, Andrew, is an especially avid fan and plans to cook it himself one of these days.
4 slices bacon, chopped and cooked (Reserve half for garnish and 1-2 T fat)
1/2 onion, chopped
1 leek, chopped
1 clove garlic, minced
1/4 t. curry powder
1 1/4 lb. butternut squash in 1-inch cubes
2 Granny Smith apples, peeled and chopped (Reserve half for garnish)
2 cans chicken broth
1/2 c. bourbon
salt and pepper
In reserved bacon fat, cook onion, leek, garlic, curry powder and salt and pepper until veggies are softened. Add squash, apple and broth. Simmer, covered, until squash is very tender (about 15 minutes).
Put mixture into blender along with meat and puree. Adjust with salt and pepper if needed. Add bourbon and re-heat. For garnish, top soup with bacon and chopped apple.
Makes 4 1/2 cups.