Pine Apple Inns Butternut Squash Soup With A Recipe
Yield: 15 CupsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
3: Leeks, trimmed, rinsed,
Chopped,
2: Onions, chopped
3 centiliter: Garlic, chopped
2 medium: Butternut squash, peeled,
Chopped, about 2-3lbs each
1 Bottle: sleemans ale, 341ml
, or any pale ale
6 cup: Chicken stock,
10 large: Fresh basil leaves,
6 ounce: Old cheddar cheese, shredded
Salt and pepper,
Directions:
Cook leeks, onions, garlic and squash (about 12 cups) in hot butter
for 2 to 3 minutes. Add half the ale, cover and cook 5 minutes. Add
chicken stock and bring to boil. Add half the ale, cover and cook 5
minutes. Add chicken stock and bring to boil. Rinse basil leaves,
pat dry then slice finely and set aside. Wash basil stems, tie with
string and add to soup. Simmer soup until squash is soft. Remove and
discard basil stems and puree soup. Add remaining ale, most of the
cheese and season soup with salt and pepper. Serve in heated bowls
and garnish with remaining cheese and sliced basil leaves. From The
Pine Apple Inn, 149 Main St., Unionville, Ontario.
Source from luhu.jp
for 2 to 3 minutes. Add half the ale, cover and cook 5 minutes. Add
chicken stock and bring to boil. Add half the ale, cover and cook 5
minutes. Add chicken stock and bring to boil. Rinse basil leaves,
pat dry then slice finely and set aside. Wash basil stems, tie with
string and add to soup. Simmer soup until squash is soft. Remove and
discard basil stems and puree soup. Add remaining ale, most of the
cheese and season soup with salt and pepper. Serve in heated bowls
and garnish with remaining cheese and sliced basil leaves. From The
Pine Apple Inn, 149 Main St., Unionville, Ontario.
Source from luhu.jp