3 tablespoons butter
1 medium onion, diced
6 cups diced butternut squash, peeled, deseeded
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1/4 cup bourbon
5 cups chicken stock or canned chicken broth
2 cups heavy cream
1/2 cup honey
2 teaspoons cinnamon
2 teaspoons nutmeg
salt, to taste
freshly ground black pepper, to taste
Place butter in 4-quart saucepan and sauté onions over medium heat until onions turn opaque.
Add squash, ginger, garlic and sauté 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 burr mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.