Southwest Butternut Squash Soup
Everyone is sure to enjoy this soup
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- 2 lb
- butternut squash, cut in half lengthwise; seeds and pulp removed
- 1 Tbsp
- extra virgin olive oil
- 1 medium
- onion, chopped
- 1 Tbsp
- fresh grated ginger
- 3 c
- vegetable or chicken stock
- 1/2 c
- dark beer
- 3/4 c
- sour cream
- ground cumin
1Place squash cut side down in a baking dish with a small amount of water.
Microwave on high 20 minutes, or until skin is fork tender.
2Meanwhile 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.
3Cool squash in ice cold water, drain well.
Scoop the cooled squash from the skin and stir into the broth.
4Place 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.
*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.