Pine apple inn's butternut squash soup with ale and cheddar

15 Cups

Ingredients

Quantity Ingredient
4 tablespoons Butter
3 Leeks, trimmed, rinsed,
Chopped
2 Onions, chopped
3 cloves Garlic, chopped
2 mediums Butternut squash, peeled,
Chopped (about 2-3lbs each)
1 Bottle sleeman's ale (341ml)
(or any pale ale)
6 cups Chicken stock
10 larges Fresh basil leaves
6 ounces 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.

Posted to MM-Recipes Digest V3 #294 Date: Fri, 25 Oct 96 23:06:44 UT From: "Deborah Kühnen" <DEBKUHNEN@...>

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