Roasted Butternut Bisque with Maple-Sage Cream

1. In a large hot pot on high heat, heat the 3 tablespoons of olive oil. Once hot add the onions and garlic and stir until they start to caramelize. Once brown, add in the the butternut squash and cook for 4 to 6 minutes.
2. Next, add the bourbon and stir to deglaze the pan, cooking until the liquid is au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender (check it with a fork).
3. Once the squash is tender, purée the mixture using an immersion blender. Or you can do this in a stand blender but make sure to do it in small batches, leaving space in the blender for the mixture to expand.
4. Continue to heat the the soup on low, adding 1 pint of heavy cream and seasonings (nutmeg, cinnamon, salt and pepper). Cook until it’s heated through.
5. In a medium sized bowl whip 1 pint of heavy cream until stiff peaks are formed. Then fold in maple syrup and fresh sage and chill.
6. To plate: Serve the soup with 1 tablespoon of the maple-sage whipped cream.