Butternut Squash Soup With Beer Recipes

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Steps:

• Heat butter in a medium size sauce pan over medium heat and add the finely chopped shallots.
• Saute until soft not brown.
• Add the squash cubes and sauté 1 or 2 minutes and add the vinegar.
• Add the beef broth and let this cook until the squash is soft about 15 minutes.
• Pour this into a blend and puree or use a stick blender.
• Season the soup with salt, pepper and sugar to your taste.
• Return to the pot if you used a blender and stir in the beer.
• Whip the cream and fold into the soup.
• Sprinkle with water cress and serve immediately.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.