Soups and Chilis Butternut squash soup with makers mark creme fraiche 494x396
Butternut Squash Soup with Maker’s Mark Crème Fraiche

Butternut Squash Soup with Maker’s Mark Crème Fraiche

Butternut Squash Soup with Maker’s Mark Crème Fraiche


This silky soup is perfect served hot for the fall and holiday seasons, and it can be lightened up and served chilled during the warmer months. If you don’t have time to make your own crème fraiche, you can usually find it in your grocer’s dairy section.

Servings: 4
Prep Time:
Cook Time:
Ready In:


  • 1/2 cup Maker’s Mark® Bourbon
  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  • 3 teaspoons salt
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallots, minced
  • 3 cups butternut squash, peeled, seeded and cubed 1"
  • 1/2 cup dry sherry wine
  • 2 cups water
  • 1 bouquet garni (bay leaf, sage and thyme), wrapped and tied in cheesecloth
  • 1/2 teaspoon nutmeg (grated on microplane)
  • 1/4 teaspoon ground white pepper
  • 8 tablespoons cold butter, cut into small pieces
  • 1/2 cup whole pecan halves
  • 1 tablespoon sage, chiffonade
  • 3 tablespoons butter
  • 4 tablespoons maple syrup
  • Freshly grated nutmeg, for garnish


  1. For Maker’s Mark® Crème Fraiche, place the heavy cream in a small saucepan and heat to 100°F.
  2. Remove from heat and add the buttermilk.
  3. Transfer to a small jar or lidded container and store for 24 hours in a 75°F temperature area.
  4. When the crème fraiche has thickened, add 1 teaspoon salt and 1/4 cup bourbon and stir until incorporated.
  5. Place into a small container and refrigerate until ready to use.
  6. For Butternut Squash Soup, place a large pot over medium heat.
  7. Add butter, garlic and shallots.
  8. Sweat until translucent; keep the mixture moving.
  9. Add the butternut squash, sherry and 1/4 cup Maker’s Mark® Bourbon.
  10. Cook until all of the liquid has almost evaporated, 7 to 8 minutes.
  11. Add water and the bouquet garni.
  12. Bring to a simmer for 20 minutes.
  13. The squash should be soft.
  14. Add the 1/2 teaspoon of nutmeg and 2 teaspoons salt and pepper.
  15. Using an immersion blender, puree until smooth, or process in batches in a blender.
  16. Add the cold butter and incorporate using a whisk.
  17. Strain soup through a fine mesh sieve and keep hot.
  18. Place sauté pan over medium heat.
  19. Add the 3 tablespoons of butter and pecans to pan.
  20. Toast for 2 minutes.
  21. Lower temperature to low and add the chopped sage.
  22. Toss with the nuts until the sage becomes dark green and crisp — about a minute.
  23. Drain on paper towels and sprinkle lightly with salt.
  24. Place equal amounts of butternut squash soup into four serving bowls.
  25. Place two tablespoons of Maker’s Mark® crème fraiche in the middle of each soup.
  26. Sprinkle with toasted pecans and sage.
  27. Using a microplane, grate a fine amount of nutmeg over bowls.
  28. Finish with a tablespoon of maple syrup on each and serve immediately.

Tags: Recipes, Soups And Chilis, Heavy Cream, Buttermilk, Salt, Butter, Garlic, Shallots, Butternut Squash, Dry Sherry Wine, Water, Nutmeg, White Pepper, Pecans, Sage, Maple Syrup, Hungry