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Butternut-Ale Soup

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Level: Easy

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Description

I’ve added unfiltered ale to this classic fall soup. It’s savory, with a hint of sweetness.

Ingredients

  • 8 cups Peeled And Chopped Butternut Squash, Cut To 1" Size Pieces
  • 2 Tablespoons Light Olive Oil
  • 3 teaspoons Kosher Salt, Divided
  • 1-½ teaspoon Ground Black Pepper
  • ½ teaspoons Ground Ancho Chile
  • ½ teaspoons Ground Nutmeg
  • 24 ounces, fluid Shock Top Belgian White, Or Your Favorite Unfiltered Ale
  • ¼ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cumin
  • 6 cups Chicken Stock
  • 1 teaspoon Ground White Pepper
  • 2 Tablespoons Butter, Unsalted
  • Optional For Garnish: Cooked And Chopped Peppered Bacon And Chopped Chives

Preparation

Preheat your oven to 350ºF.

Combine the squash, oil, 2 teaspoons of the salt, pepper, ancho and nutmeg in a large mixing bowl. Toss/stir to mix well, then spread it in a single layer on a sheet pan. Roast in the oven until the squash is very tender and lightly browned, about 1 hour. Then remove it from the oven and set aside.

Combine the beer, remaining 1 teaspoon salt, ginger and cumin in a stock pot, bring to a moderate boil over medium-high heat and cook until it’s reduced by 1/2.

Add the stock, the roasted squash and white pepper to the beer and stock liquid, simmer 30 minutes.

Remove the soup from the heat and blend with an immersion/stick blender until it’s very smooth. Whisk in the butter.

Serve and enjoy! I served mine with a little peppered bacon and chopped chives.

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