The Markets Recipes
https://www.themarketsonline.com/Recipes/Detail/5868/Southwest_Butternut_Squash_Soup
Southwest Butternut Squash Soup
Yield: 5 servings (1 cup)
Ingredients
| 2 | pounds | butternut squash, cut in half lengthwise; seeds and pulp removed | |
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| 1 | Tablespoon | extra virgin olive oil | |
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| 1 | medium onion, chopped | ||
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| 1 | Tablespoon | fresh grated ginger | |
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| 3 | cups | vegetable or chicken stock | |
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| 1/2 | cup | dark beer | |
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| 3/4 | cup | salsa | |
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| Toppings: | |||
| Salsa | |||
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| Sour cream | |||
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| Ground cumin | |||
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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.
The Markets Recipes
https://www.themarketsonline.com/Recipes/Detail/5868/Southwest_Butternut_Squash_Soup
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