Heat oil in a large saucepan over medium heat. Add chopped onion, cumin, and garlic; sauté 6 minutes or until tender. Add squash cubes, and cook 2 minutes, stirring frequently. Add broth, beer, and salt; bring to a boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until squash is tender.
Place squash mixture in a blender, and process until smooth. Return squash mixture to pan, and cook until thoroughly heated. Ladle soup into individual bowls, and top with yogurt.
This was the third soup that I tried on my husband as I prepared for TGiving. After trying Whole Foods and BevMo looking for the Sam Adams Porter beer, I finally settled on St Bernadus - it was horrible. The soup was good, but the aftertaste from the beer was not good. So I wound up using Bison Organic Gingerbread Ale and it was delicious!!
A word of caution though - this soup is quite heavy. I served about a ladle and a half and it was too much for folks. Next time, just under a ladle in a small appetizer type bowl and it will be perfect.
Will definitely be making this again - especially since I have beer left over.
Loved it. For me I had to go a little heavier on the salt to help bring out the flavor of the squash. Leftovers were the best part. The flavors really have a chance to grow after sitting in the fridge overnight.
Wow! What a great, easy recipe. I peeled a large butternut squash for the pasta recipe in Jan 2012 CL issue but only needed half so I searched for another recipe and came across this one. I used Fat Tire amber ale. It is such a simple and delicious recipe. I'll definitely add this into my rotation. I don't think I'd make it for kids as it does have a beer taste but beer drinkers will appreciate it.
Delicious and easy! The only hard part was peeling and cutting up the butternut squash. I substituted white wine for the dark beer, and added some red cayenne pepper powder to the onion-cumin-spices mixture, and it turned out awesome! Especially delicious with a hunk of bread and/or some freshly made bruschetta. I'll definitely make this again.
I made this the night before I planned on serving it. Tasted great reheated. I used Sam Adam's holiday lager and used a little less chicken stock. I added a dash of Tabasco Chipotle Sauce. And for the yogurt topping, i used a non-fat greek yogurt mixed with chopped chives. It was awesome.
Delicious! We used a Sam Adams Holiday Porter for the beer, and really let the soup simmer (longer than it said to, maybe double the time). With a little bit of salt at the end, the sweetness of the squash was less intense. Loved by everyone who tried it!! Also, skipped the yogurt part.
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