BUTTERNUT SQUASH SOUP

By JaneTreva

Ingredients

• 2 butternut squash (about 2 kg total)
• 1 acorn squash (about 875 g)
• 1/3 cup melted butter, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground nutmeg, divided
• 1/8 teaspoon pepper, divided
• 1 medium onion, chopped
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cardamom
• 3 cups chicken or vegetable stock or broth
• 1 cup beer (Pilsner)
• 1 cup heavy cream or whole milk
• 1 sprig fresh rosemary
• Sour cream, chopped pecans or roasted pumpkin seeds (optional)

Preparation

Step 1

Cut each squash in half; discard seeds.
Brush cut sides with about two tablespoons melted butter.
Season with half of the salt, half of the nutmeg and half of the pepper.
Arrange squash, cut side down, on a rack placed in a baking tray.
Bake at 350°F until tender, about 1½ hours.
Cool, then scoop out the insides of the squash; puree flesh in food processor or blender. (You should have about 4 cups of pureed squash.)
In a stockpot, heat remaining butter and sauté onions over medium low heat.
Add squash and cook until heated through, stirring occasionally.
Season with remaining salt, nutmeg and pepper; plus ginger and cardamom.
Add stock and beer; bring to a boil then reduce heat and cook for 20 minutes, stirring often.
In a small saucepan, heat cream with rosemary.
Remove rosemary and pour cream into soup.
Transfer to a blender or food processor and process in batches for 2 to 3 minutes; adjust seasoning to taste.
Serve soup garnished with a dollop of sour cream and chopped pecans or roasted pumpkin seeds, if desired.