This is probably unlike any butternut squash soup you have tasted. It is deep and multi-flavored. Techniques of pulverizing squash seeds and reducing beer in caramelized onions make this soup extra special. Once it is served, you will understand why it is worth the effort. Just delicious.
1 large butternut squash or acorn squash, quartered (leave skin intact and keep seeds)
1 sweet onion sliced
1/2 bottle of beer (6 ounces)
2 tablespoons butter
1 1/2 cups chicken broth
1 1/2 cups half and half or heavy cream
2 tablespoons of honey
1 teaspoons curry powder
1/4 teaspoon of ground cayenne Pepper (optional)
Preheat oven to 425º F
1. Generously salt the squash and seeds, bake for 45 minutes or until the squash turns a deep golden brown. Set aside to cool. Discard the skins and save the seeds
2. In the meantime, heat the butter in a sauté pan, add the onions and sauté until golden brown. Add the beer and reduce by 3/4. Now add the honey and cook for 4 more minutes or until syrupy in texture.
3. In a food processor, puree the butternut squash and onions and add to a large pot with the chicken broth over a medium heat, bring to a boil and then a simmer.
4. In a slow steady stream add the half and half or cream stirring constantly. Continue to simmer for 8 - 10 minutes stirring occasionally. Add the curry and cayenne pepper.
5. Pulverize the seeds and 1/2 cup of the squash mixture in a food processor and strain through a fine mesh sieve twice. Add to the soup.
6, Taste and adjust seasonings.
Suggestion: Use your favorite beer or ale.
Serve with a spoonful of sour cream and a pinch of cayenne.
Serve with a hearty hot crusty bread and more of your favorite beer or ale.
For a quicker version: omit the squash seeds and use shelled pumpkin seeds, puree with the butternut squash and onions in step 3.