southwest butternut squash soup

How To Make southwest butternut squash soup

• Step 1
  Place 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.
• Step 2
  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.
• Step 3
  Cool squash in ice cold water, drain well. Scoop the cooled squash from the skin and stir into the broth.
• Step 4
  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.
• Step 5
  Note: *An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.
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