Butternut-Ale Soup

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.