So I failed and didn’t make the brown butter cinnamon sugar croutons, but the soup was really good and next time I make it I’ll have to try the croutons. Nothing beats a thick creamy soup with the cooler temperatures out.
Bourbon Sweet Potato Bisque with Brown Butter Cinnamon Sugar Croutons
(Adapted from how sweet it is)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
1 pinch of red pepper flakes
3 tablespoons bourbon
2 medium sweet potatoes, peeled and cubed (mine came to about 1.25 pounds, peeled and cubed)
2 cups low-sodium vegetable stock
2 cups water
1/2 cup half and half
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices whole grain bread, cut into cubes
2 tablespoons brown butter
1/2 tablespoon granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 425 degrees F.
Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Increase heat slightly and add bourbon, stirring well. Let cook for 2-3 minutes.
Add sweet potatoes, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.
While sweet potatoes are boiling, add bread cubes to a baking sheet. Toss with cinnamon and sugar, then brown butter, and bake for 8-10 minutes until golden. Remove and set aside until soup is finished.
After sweet potatoes are soft, carefully pour the entire mixture into a high-powdered blender and pureed until smooth and creamy, about 5 minutes. Additionally, you can use an immersion blender but the soup may not be as smooth. (I don’t like to add the little cap in the top to allow the steam to escape and keep it from exploding, but if you do this be sure you cover with a paper towel or it will make a huge hot mess.)
Transfer creamy soup back into the pot over low heat.
Stir in half and half, salt and pepper, then taste and season additionally if needed.
Serve with croutons on top!