This is our favorite Fall/Winter Soup. Coming off the end of fall vegetable harvest, I purchase as many fresh butternut squash from my local producer as I have room to store. If it lasts into February, I’ll make and serve it for Valentine’s Day.
Although unable to attend friends’ wedding, I was still gifted a wedding favor. It was a cookbook with ‘a collection of tastes and memories from family and friends’. This soup recipe started from one in that cookbook.
I’ve made a few adjustments over the years, especially because I’m not in Canada and don’t have access to the ale mentioned in the original recipe. I enjoy trying out different local Nebraska beers in it.
Puree of Butternut Squash Soup
Ingredients
- 2 oz. unsalted butter
- 2 medium sized butternut squash
- 3 leeks
- 2 onions
- 3 cloves garlic
- 6 oz. Sharp cheddar cheese
- 1 bottle your favorite ale
- 1 ½ lb organic chicken stock or vegetable stock
- 10 large basil leaves extra for garnish
Instructions
- Peel onions, garlic and squash and roughly chop. Chop leeks and wash thoroughly.
- Melt butter in Dutch oven (or large saucepan) over medium heat. Add onions, garlic, leeks and squash. Season with salt and pepper. Gently sauté for 2 – 3 minutes.
- Add half the ale and cover for 5 minutes. Add the stock and bring to a boil.
- Pick basil leaves, wash and pat dry with a cloth. Tie with string, bruise slightly with a mortar and pestle and add to soup. (*See note)
- Simmer soup until squash is soft, remove basil stems and puree with an immersion blender (or carefully in batches in a blender).
- Add the rest of the ale and most of the cheese. Season with salt and pepper. Stir to combine.
- Chiffonade basil. Serve soup and garnish with remaining cheese and basil.
Notes
*If you don’t have a mortar and pestle, place basil in a plastic bag and using a rolling pin, or similar heavy kitchen utensil, pound the basil to bruise it.