We particularly like this sunny soup. As comforting in summer as in winter... a good dose of vitamins!
BUTTERNUT SQUASH AND CHEDDAR SOUP
Makes 6 servings
2 ounces (60 g) butter, unsalted
3 medium sized leeks
2 medium butternut squash
6 ounces (168 g) shredded sharp cheddar cheese
1 bottle of Sleeman's Cream Ale
2 onions
6 cups (1 1/2 L) chicken broth
10 fresh basil leaves
salt and pepper
PREPARATION
Peel the onions, garlic and squash and chop them roughly.
Wash and chop the leeks.
Melt the butter in a large saucepan over medium heat and add the onions, garlic, leeks and squash.
Sauté gently for 3 minutes.
Add half of the beer.
Cover and cook for another 5 minutes.
Add chicken broth, bring to a boil and reduce heat to simmer.
Cook uncovered until squash is cooked through.
Puree the soup in a blender, add the remaining beer and stir in most of the cheese.
Season with salt and freshly ground pepper.
Serve soup in warm bowls, garnished with remaining cheddar and thinly sliced basil leaves.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE. To see all the recipes, visit the STYLES AND FLAVORS website
