Butternut Squash Soup with Pernod

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Chef Judy Eberspaecher

Swirl 1 cup onions, peeled and diced in
3 tblsp. vegetable oil
1 tsp. cinnamon
1 tsp. ground cumin
pinch cayenne
3 tblsp. brown sugar
8 cups butternut squash*, peeled and diced
6 cups chicken broth
¼ cup lemon juice
¼ cup white wine
salt and pepper to taste (I don't add any salt)
½ cup light sour cream
2 tblsp. **Pernod liqueur

Sauté onions in oil until light brown. Add spices and cook for 3 to 5 minutes, stirring frequently.

Add sugar, squash and liquids. Cover and bring to a boil over medium heat and simmer until vegetables are cooked, approximately 30 minutes.

Strain most of the liquid into a large bowl and reserve. Purée vegetables in food processor until smooth. Add to reserved liquid and adjust seasoning with salt and pepper. Return to medium heat and simmer 5 minutes.

In a small bowl, whisk together sour cream and Pernod. To serve, ladle soup into bowls, top with 1 ½ tsp. sour cream mixture and swirl with a spoon. Makes 2 liters.

 Note: I make a triple recipe of this and it is delicious from the freezer. Of course I didn't add the sour cream mixture until ready to eat.
*I have used the green acorn and butternut squash but my sources say that any type is good and it can also be made from sweet potato.
**I have used Sambuca, Aquivit and Kirsch and all work. Enjoy!

Source:  Judy Eberspaecher
Travel Photographer, Oakville, ON

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