3 (12 oz) packages of frozen
diced butternut squash

1/2 cup butter

3/4 onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

1/2 cup bourbon

3 cups chicken broth

1/2 cup cream

1/2 cup honey

1 tsp chili paste

1/2 tsp nutmeg

1 tsp salt

1/2 tsp pepper

Heat the squash according to the package directions and set aside. In a stock pot, sauté all the diced vegetables in the butter until translucent, then add the bourbon and scrape up the browned bits on the bottom. When the bourbon is reduced by half, add the chicken broth, return the squash to the pot, and bring to a simmer. Add the cream and all the seasonings, including the honey. Simmer for about 30-45 minutes. Once cooled, puree the soup in a blender for a smooth texture

Recipe courtesy of Mary Jo Schafer, Sellersburg