Butternut Squash and Steam Whistle Soup - ★Cooking Recipes★

A cosy, flavourful soup combining the flavours of roasted butternut squash, Steam Whistle Pilsner and cumin into a taste sensation.Courtesy of Frank Ogiltree.
Directions for: Butternut Squash and Steam Whistle Soup

Ingredients

1 medium-sized butternut squash

4 cup (1 L) chicken stock

1 bottle (341 mL) Steam Whistle Pilsner

1 tsp (5 mL) curry powder

tsp (2 mL) cumin

cup (125 mL) 35% cream

salt and pepper, to taste

Directions

1. Cut the squash into quarters, remove the seeds and place in a preheated oven set to 350F (180C) and roast for 30 minutes.

2. Remove the squash and let cool before peeling the squash. Give the squash a rough chop and place in a large saucepan.

3. Add the chicken stock and Steam Whistle Pilsner. Mix and bring to a boil. Reduce heat and simmer for 30 minutes.

4. When the butternut squash is soft, use an emersion blender to puree the butternut squash. Add the curry powder and cumin and stir; continue to simmer for 5 minutes slowly adding the cream, continuing to stir.

5. Strain and serve.

See more: Soup, Fall, Winter, Comfort Food, Vegetables, Eggs/Dairy