Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5868/
Southwest Butternut Squash Soup
Yield: 5 servings (1 cup)
Ingredients
| 2 |
pounds |
butternut squash, cut in half lengthwise; seeds and pulp removed
|
|
|
| 1 |
Tablespoon |
extra virgin olive oil
|
|
|
| 1 |
|
medium onion, chopped
|
|
|
| 1 |
Tablespoon |
fresh grated ginger
|
|
|
| 3 |
cups |
vegetable or chicken stock
|
|
|
| 1/2 |
cup |
dark beer
|
|
|
| 3/4 |
cup |
salsa
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|
|
|
|
|
Toppings: |
|
|
Salsa
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|
|
|
|
Sour cream
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|
|
Ground cumin
|
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Directions:
Preheat oven to 450 degrees F.
Place squash cut side down on a shallow baking sheet.
Roast for 40 to 45 minutes or until very tender.
Meanwhile saute the onion and ginger in olive oil in a 4- quart Dutch Oven until the onion is tender.
Add the broth; cover and simmer for 10 minutes.
Stir in beer and salsa.
Scoop the cooled squash from the skin and stir into the broth.
Place half of the soup mixture in a blender* and puree. Repeat with remaining soup mixture.
Return soup to the Dutch Oven and heat until ready to serve.
Garnish each serving with a spoonful of salsa, dollops of sour cream and a dusting of cumin.
Photo and food styling by Webstop
*An immersion blender can be used to puree the soup in the Dutch oven rather than using a standard blender.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5868/