Butternut Squash Beer Bisque
Grain & Vine, YouTube, Nov 9, 2021
The addition of Bell's Two Hearted Ale is what every butternut squash soup needs. Try this recipe out on a cool autumn night or maybe even add to your Thanksgiving menu this year!
Ingredients:
1 tbsp olive oil
1 tbsp unsalted butter
6 fresh thyme sprigs
1 garlic clove
1/2 cup carrots
1/2 cup celery
1/2 cup white onion
1/2 tsp salt
1/2 tsp black pepper
1 medium butternut squash
1 pinch ground nutmeg
1 (32-ounce) chicken stock
1/2 cup Bell's Two Hearted Ale
French baguette
3/4 cup heavy cream
Instructions:
Wash hands with soap and running water.
Preheat oven to 400 degrees Fahrenheit.
In large saucepan, heat 1
tablespoon oil and butter over medium-high heat.
Add thyme, garlic,
carrots, celery, onion, salt and pepper; cook 5 minutes or until
vegetables are tender, stirring frequently.
Add squash and nutmeg; cook 5
minutes, stirring frequently.
Stir in stock and ale; heat to a boil,
scraping browned bits from bottom of saucepot with wooden spoon.
Reduce
heat to medium and cook 15 minutes or until squash is fork-tender,
stirring occasionally; remove from heat.
Place baguette slices on rimmed baking pan; brush both sides with
remaining 2 tablespoons oil and bake 10 minutes or until crisp.
Remove and discard thyme; with blender or stick blender, purée soup
until smooth.
Transfer soup back to same saucepot, if necessary; stir in
cream and cook over medium heat 2 minutes.
Makes about 8 cups.
Serve soup with baguette slices.
For more Instructions watch the video
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| Enjoy! |
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