This is our favorite Fall/Winter Soup. Coming off the end of fall vegetable harvest, I purchase as many fresh butternut squash from my local producer as I have room to store. If it lasts into February, I’ll make and serve it for Valentine’s Day. See below for the story of where I got the recipe.
- 2 oz. unsalted butter
- 2 medium sized butternut squash
- 3 leeks
- 2 onions
- 3 cloves garlic
- 6 oz. Sharp cheddar cheese
- 1 bottle your favorite ale
- 1 ½ lb organic chicken stock or vegetable stock
- 10 large basil leaves extra for garnish
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Peel onions, garlic and squash and roughly chop. Chop leeks and wash thoroughly.
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Melt butter in Dutch oven (or large saucepan) over medium heat. Add onions, garlic, leeks and squash. Season with salt and pepper. Gently sauté for 2 – 3 minutes.
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Add half the ale and cover for 5 minutes. Add the stock and bring to a boil.
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Pick basil leaves, wash and pat dry with a cloth. Tie with string, bruise slightly with a mortar and pestle and add to soup. (*See note)
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Simmer soup until squash is soft, remove basil stems and puree with an immersion blender (or carefully in batches in a blender).
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Add the rest of the ale and most of the cheese. Season with salt and pepper. Stir to combine.
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Chiffonade basil. Serve soup and garnish with remaining cheese and basil.
*If you don't have a mortar and pestle, place basil in a plastic bag and using a rolling pin, or similar heavy kitchen utensil, pound the basil to bruise it.
Although I was unable to attend some good friends’ wedding in Helsinki, Finland back in 2004, they still gifted me my wedding favor. It was a cookbook with ‘a collection of tastes and memories from family and friends’. This soup recipe started from one in that cookbook.
I’ve made a few adjustments over the years, especially because I’m not in Canada and don’t have access to the ale mentioned in the original recipe. I enjoy trying out different local Nebraska beers in it.