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BUTTERNUT SQUASH HARVEST SOUP

BUTTERNUT SQUASH HARVEST SOUP

1 1/4 pounds peeled, cubed butternut squash

1 1/2 cup diced onion

1 cup peeled, coarsely chopped tart apple

8 cloves garlic

8 ounces fire roasted sweet peppers

Combine the above ingredients in a heavy soup pot then add:

1 quart high quality micro brewed ale

1 1/2 quarts of water
3 T. molasses
1 tsp. thyme leaves

Pinch of cayenne (two if you like a little zip)

2 pinches nutmeg

Bring the ingredients to a boil, then reduce to a simmer. Cool the soup for about one hour, until the contents are quite tender. Strain the broth reserving the liquids and the solids. Use a food processor or blender to puree the solids. If neither are available, work hard with a potato masher.

Rinse the soup pot clean, then add: 2 tablespoons butter and tablespoons flour. Melt the butter, then add the flour, cooking over a low flame for about 5 minutes or until the aroma of raw flour is gone. This mixture, or the "roux," lends little nutty flavor to the soup.

While the broth is still hot, pour it into the kettle with the roux, pouring slowly at first, working the ingredients well with a whisk. Stir in the puree of squash, apples and other ingredients, then add: 1 cup heavy cream and 1 teaspoon salt. Cook together for about 30 minutes

Deamer 11/19/96 Recipes/Soup, Special/Thanksgiving