Hey there–Been wanting to make this soup every since my stay with Ani and Brian, when she made a pot of this for our dinner there (thanks Ani!). It has a couple secret ingredients that make it rich and flavorful– beer and apple cider! With a simple salad, a warming winter meal.
BUTTERNUT SQUASH APPLE CIDER SOUP
2 tab. butter
5 cups butternut squash, peeled & cut in cubes
2 cloves garlic
1 medium onion, chopped
1 tsp. salt
12 oz. bottle pale ale
1 cup apple cider
14 oz. can chicken broth
1 cup cheddar
garnish: sour cream, pumpkin seeds, black pepper, marjoram leaves
Melt the butter in a soup pot. Then drop in the squash, garlic, onion and salt. Saute 7 or 8 minutes until the squash is slightly softened.
Pour in the ale, cider and chicken broth. Simmer on medium low for 10 minutes until the squash is softened. Transfer the soup to a blender -or use a stick blender to puree until it is smooth.
In the soup pot, stir the cheddar into the soup until it melts. And serve it up hot and steamy.