Roasted Butternut Squash Soup
Chef Chris Weist, McHale's Events and Catering
Yield 6-8 servings
1 2-3 lb butternut squash
1 medium onion
4 cloves garlic
2 tbl spoons olive oil
1 tablespoon kosher salt
6-8 grinds black pepper
2tbl olive oil
2 tbl Chinese 5 spice
1 Moerlein OTR beer
1 qt chicken stock fresh (box is ok; unsalted )
1 pint heavy cream
Salt and pepper as needed
1 -6oz tub Greek Yogurt (real)
Preheat oven to 350°
•Split squash lengthwise and remove seeds.
•Season cut side with olive oil salt and pepper.
•Cut onion into quarters, peel and remove stem.
•Peel garlic, season onion and garlic with oil and salt and pepper.
•Lay all (squash,, onion, and garlic) on foil lined cookie sheet(s) in a single layer and roast for 45 minutes to 1 hour or until all are easily pierced with a small knife.
•Let squash cool and peel away skin.
•Heat a 5 quart Dutch oven over medium heat.
•Add 2 tbl olive oil and place squash, onion and garlic in pot.
•Add Chinese 5 spice and sauté for 3-5 minutes.
•Add beer and let simmer 6-8 minutes.
•Add stock and cream.
•Simmer an additional 10 minutes, then puree with an electric hand blender or in batches in a blender or food processor.
•Adjust consistency with stock or water and check seasoning.
Top with Greek Yogurt, grilled shrimp, lump crabmeat, spicy croutons or just a touch of sour cream.