Granville Market Recipes

Southwest Butternut Squash Soup

Yield: 5 servings (1 cup)



Preheat oven to 450 degrees F.

Place squash cut side down on a shallow baking sheet.

Roast for 40 to 45 minutes or until very tender.

Meanwhile saute the onion and ginger in olive oil in a 4- quart Dutch Oven until the onion is tender.

Add the broth; cover and simmer for 10 minutes.

Stir in beer and salsa.

Scoop the cooled squash from the skin and stir into the broth.

Place half of the soup mixture in a blender* and puree. Repeat with remaining soup mixture.

Return soup to the Dutch Oven and heat until ready to serve.

Garnish each serving with a spoonful of salsa, dollops of sour cream and a dusting of cumin.

*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Granville Market Recipes