Butternut-Ale Soup

• 8 cups Peeled And Chopped Butternut Squash, Cut To 1" Size Pieces
• 2 Tablespoons Light Olive Oil
• 3 teaspoons Kosher Salt, Divided
• 1-1/2 teaspoon Ground Black Pepper
• 1/2 teaspoons Ground Ancho Chile
• 1/2 teaspoons Ground Nutmeg
• 24 ounces, fluid Shock Top Belgian White, Or Your Favorite Unfiltered Ale
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cumin
• 6 cups Chicken Stock
• 1 teaspoon Ground White Pepper
• 2 Tablespoons Butter, Unsalted
• Optional For Garnish: Cooked And Chopped Peppered Bacon And Chopped Chives

1. Preheat your oven to 350u0b0F.
2. Combine the squash, oil, 2 teaspoons of the salt, pepper, ancho and nutmeg in a large mixing bowl. Toss/stir to mix well, then spread it in a single layer on a sheet pan. Roast in the oven until the squash is very tender and lightly browned, about 1 hour. Then remove it from the oven and set aside.
3. Combine the beer, remaining 1 teaspoon salt, ginger and cumin in a stock pot, bring to a moderate boil over medium-high heat and cook until it's reduced by 1/2.
4. Add the stock, the roasted squash and white pepper to the beer and stock liquid, simmer 30 minutes.
5. Remove the soup from the heat and blend with an immersion/stick blender until it's very smooth. Whisk in the butter.
6. Serve and enjoy! I served mine with a little peppered bacon and chopped chives.

butternut, light olive oil, kosher salt, ground black pepper, ground ancho chile, ground nutmeg, white, ubc, ubc, chicken, ground white pepper, butter, bacon

Taken from tastykitchen.com/recipes/soups/butternut-ale-soup/ (may not work)