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Butternut Squash and Steam Whistle Soup

Butternut Squash and Steam Whistle Soup
PREP TIME
7 min
COOK TIME
1h

A cosy, flavourful soup combining the flavours of roasted butternut squash, Steam Whistle Pilsner and cumin into a taste sensation.Courtesy of Frank Ogiltree.

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Ingredients

1
medium-sized butternut squash
4
cup (1 L) chicken stock
1
bottle (341 mL) Steam Whistle Pilsner
1
tsp (5 mL) curry powder
½
tsp (2 mL) cumin
½
cup (125 mL) 35% cream
salt and pepper, to taste
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Directions

Step 1

Cut the squash into quarters, remove the seeds and place in a preheated oven set to 350ºF (180ºC) and roast for 30 minutes.

Step 2

Remove the squash and let cool before peeling the squash. Give the squash a rough chop and place in a large saucepan.

Step 3

Add the chicken stock and Steam Whistle Pilsner. Mix and bring to a boil. Reduce heat and simmer for 30 minutes.

Step 4

When the butternut squash is soft, use an emersion blender to puree the butternut squash. Add the curry powder and cumin and stir; continue to simmer for 5 minutes slowly adding the cream, continuing to stir.

Step 5

Strain and serve.

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