Butternut Squash Soup With Beer Food

BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
• Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
• Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
• Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

QUICK BUTTERNUT SQUASH SOUP

Steps:

• Add oil, garlic and onion to large stockpot over medium heat.
• Saute for 3-4 minutes.
• Add sage, salt, pepper, broth and squash.
• Bring to a boil.
• Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
• Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
• Garnish with parmesan cheese and more fresh sage (if desired).

BUTTERNUT SQUASH SOUP

Steps:

• Bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
• Simmer onions, stirring often, until they become soft& translucent.
• Stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
• Turn the heat back up to med-high until the soup begins to boil.
• Cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
• Take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
• In a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
• Turn the heat to medium, and stir until the soup begins to thicken.
• Add the maple syrup, and mix well.

BUTTERNUT SQUASH SOUP WITH BEER

Steps:

• Heat butter in a medium size sauce pan over medium heat and add the finely chopped shallots.
• Saute until soft not brown.
• Add the squash cubes and sauté 1 or 2 minutes and add the vinegar.
• Add the beef broth and let this cook until the squash is soft about 15 minutes.
• Pour this into a blend and puree or use a stick blender.
• Season the soup with salt, pepper and sugar to your taste.
• Return to the pot if you used a blender and stir in the beer.
• Whip the cream and fold into the soup.
• Sprinkle with water cress and serve immediately.