Soup:

1 Tbsp vegetable oil

2 Tbsp butter

1 onion, diced

1 butternut squash, peeled & chopped (reserve some peels for crispy ribbons)

1 apple, peeled and chopped

1/2 cup Bourbon

1/2 cup apple cider

2 cups chicken stock

1 Tbsp fresh sage, finely chopped, plus more for garnish

1 Cup heavy cream

Salt and Pepper to taste

Pumpkin seeds:

1/2 cup pumpkin seeds

1 tsp olive oil

1/8 tsp salt

Pinch chili powder
 

Butternut Squash Ribbons:

Handful butternut squash peels

1/2 cup vegetable oil

Salt to taste

Nutmeg Cream:

1/2 cup heavy cream

1/2 tsp. nutmeg

Pinch of salt

Preheat the oven to 350°F. 

Combine all the pumpkin seed ingredients in a mixing bowl and stir to combine. Spread out on a baking sheet lined with parchment paper and toast for 5 minutes, stirring once. Let cool. 

Heat oil and butter in a large pot or dutch oven over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the squash and apple and cook for 5-10 minutes more, stirring often, until the squash starts to soften. Add the bourbon and let it evaporate. Then add the cider, chicken stock and sage. Bring to a boil and season with salt and pepper. Simmer for 15 minutes, until the squash and onion are very tender. In a blender (or with an immersion blender), puree the soup until smooth. Pass through a fine sieve back into the pot to get any chunks out. Keep warm over low heat until ready to serve.

Heat oil in a medium saute pan. Gently place ribbons in the hot oil and cook for 2 minutes, or until the oil stops bubbling and they are crispy and golden brown. Remove with a metal slotted spoon and drain on a paper towel. Season with salt and set aside.

For the nutmeg cream, whip cream in a stand mixer fitted with the whisk attachment until medium peaks form. Gently mix in nutmeg and salt. Refrigerate until needed.

When ready to serve, stir heavy cream into the soup. Top with toasted pumpkin seeds, a dollop of nutmeg cream, crispy squash ribbons, and sage. Bon appetit!