This hearty butternut squash soup combines the earthy sweetness of roasted squash with the robust, slightly bitter notes of pale ale and sharp cheddar cheese. Sautéed leeks, onions, and garlic form a savory base that deepens as it simmers. The soup is pureed to a velvety smooth consistency, making it incredibly comforting on cold days. Fresh basil adds a bright, herbal finish that cuts through the richness. It is an excellent vegetarian-friendly option (if using vegetable stock) or a satisfying main course with chicken stock. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together.
Pine Apple Inn’S Butternut Squash Soup With A
Description
This hearty butternut squash soup combines the earthy sweetness of roasted squash with the robust, slightly bitter notes of pale ale and sharp cheddar cheese. Saut&# 195;©ed leeks, onions, and garlic form a savory base that deepens as it simmers. The soup is pureed to a velvety smooth consistency, making it incredibly comforting on cold days. Fresh basil adds a bright, herbal finish that cuts through the richness. It is an excellent vegetarian-friendly option (if using vegetable stock) or a satisfying main course with chicken stock. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together.Ingredients
Directions
-
Melt butter in a large stockpot over medium heat.
-
Add chopped leeks, onions, garlic, and butternut squash to the pot.
-
Sauté vegetables for 2 to 3 minutes until slightly softened.
-
Pour in half of the pale ale.
-
Cover the pot and let it cook for 5 minutes.
-
Pour in the chicken stock and bring the mixture to a boil.
-
Reduce heat to low and simmer until the squash is tender and easily pierced with a fork, about 20-25 minutes.
-
While the soup simmers, rinse the fresh basil leaves and pat them dry.
-
Finely slice the basil leaves and set aside for garnish.
-
Tie the remaining basil stems together with kitchen string or toothpicks.
-
Add the bundled basil stems to the simmering soup.
-
Continue simmering for another 5 minutes to infuse flavor.
-
Remove and discard the bundle of basil stems.
-
Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
-
Stir in the remaining half of the pale ale.
-
Add most of the shredded cheddar cheese and stir until melted and incorporated.
-
Season with salt and pepper to taste.
-
Ladle the hot soup into heated bowls.
-
Garnish with the reserved sliced basil leaves and remaining shredded cheddar cheese.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 153.3kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 126.5mg6%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 1.4g6%
- Sugars 3.8g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of stock or milk if the soup has thickened too much.
Substitutions: For a vegetarian version, substitute chicken stock with vegetable stock. If you do not have pale ale, you can use lager or even a mild beer, or omit the beer and add extra stock.
Tips: For a creamier texture without dairy, you can stir in a splash of heavy cream or coconut milk at the end. Ensure the squash is fully tender before blending to avoid a grainy texture.
