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Puree of Butternut Squash Soup

Course Appetizer, Soup
Cuisine American
Keyword butternut squash
Prep Time 1 hour
Servings 15 cups

Ingredients

  • 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

Instructions

  1. Peel onions, garlic and squash and roughly chop. Chop leeks and wash thoroughly.

  2. 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.

  3. Add half the ale and cover for 5 minutes. Add the stock and bring to a boil.

  4. 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)

  5. Simmer soup until squash is soft, remove basil stems and puree with an immersion blender (or carefully in batches in a blender).

  6. Add the rest of the ale and most of the cheese. Season with salt and pepper. Stir to combine.

  7. Chiffonade basil. Serve soup and garnish with remaining cheese and basil.

Recipe Notes

*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.