Autumn time, here come the root vegetables. So exquisite with whisky. Here is a very simple recipe; You can replace the butternut squash by pumpkin, sweet potato, parsnips.
Easy and refined.
One butternut squash (800g)
2 tbsp olive oil
40 g butter
I chopped onion
50 cl chicken broth
1 tsp powder ginger
Pinch of chili
80 g pine nuts
2 tbsp double cream
2 tbsp whisky
Chervil for decoration
1 – Cut the butter squash in big chunks. Place on an oven tray. Add the olive oil. Roast in the oven (180°C) for 20 min.
2 – Melt the butter in a pan, add the chopped onion and cook until golden. Pour the chicken broth and add 20 cl water. Season with salt, pepper, chili and ginger. Bring to the boil.
3 – Peel the butternut squash chunks and add them to the broth. Let simmer for 15 min. Blend until you get a creamy texture. Add the cream and the whisky and set aside.
4 – Gently toast the pine nuts. Serve the velouté in plates or bowls. Sprinkle with chervil and pine nuts. Serve with toasted country bread buttered with some herb or nuts butter.
You can enrich the soup with seafood or with fried bacon. For a real gourmet treat, black truffle makes that dish a star!
The sweet flavours of the butternut squash meet the malty sweetness of Highland or Speyside single malts. A whisky like Glen Garioch with its nutty profile is the perfect companion for this delicious and simple starter.
If you add seafood, prefer a single malt which has matured in bourbon casks (Glenlivet 12, Benriach Heart of Speyside).
If you add bacon, choose a “meaty” whisky (Mortlach, Benrinnes, an older Aberlour)
Now, with the truffles… hum… Highland Park 18 maybe