Southwest Butternut Squash Soup

Yield: 5 servings (1 cup)

Ingredients

2 pounds butternut squash, cut in half lengthwise; seeds and pulp removed

1 Tablespoon extra virgin olive oil

1 medium onion, chopped

1 Tablespoon fresh grated ginger

3 cups vegetable or chicken stock

1/2 cup dark beer

3/4 cup salsa

Toppings:

Salsa

Sour cream

Ground cumin

Add To

Directions:

Preheat oven to 450 degrees F.

Place squash cut side down on a shallow baking sheet.

Roast for 40 to 45 minutes or until very tender.

Meanwhile saute the onion and ginger in olive oil in a 4- quart Dutch Oven until the onion is tender.

Add the broth; cover and simmer for 10 minutes.

Stir in beer and salsa.

Scoop the cooled squash from the skin and stir into the broth.

Place half of the soup mixture in a blender* and puree. Repeat with remaining soup mixture.

Return soup to the Dutch Oven and heat until ready to serve.

Garnish each serving with a spoonful of salsa, dollops of sour cream and a dusting of cumin.

Photo and food styling by Webstop

*An immersion blender can be used to puree the soup in the Dutch oven rather than using a standard blender.

Please note that some ingredients and brands may not be available in every store.

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