Butternut Squash Soup Print Email

1 medium onion, chopped
1 stalk celery, chopped
2 small apples (like granny smith) peeled and cored, roughly cubed
1 Tbsp oil or butter
1 large butternut squash
3 cups chicken stock
1/2 cup beer (dark)
1/2 cup apple juice
1/2 tsp freshly grated nutmeg
1 tsp sage
salt and pepper

Heat oven to 375°F. Cut squash in half lengthwise, scoop out seeds. Rub oil on cut side and roast cut side up for 45-60 minutes or until soft. Remove from oven and scoop out flesh.

In large saucepan, sauté onion, apples and celery in butter or oil until softened. Add squash and continue to sauté for 5 minutes. Deglaze with beer and apple juice.

Add chicken stock and other seasonings. Simmer for 10 minutes.

Purée in blender in small batches. Return to pot to reheat if necessary. Serve with a swirl of cream. - http://guiltykitchen.com/?p=537