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.