Butternut Squash and Steam Whistle Soup
This recipe was submitted by Frank Ogiltree, a student at the Whitby Campus of Liaison College.
"I am current enrolled in the part time Basic Chef Training course at the Whitby Campus. Currently employed as a Senior Technician and Technical Trainer. Father of one special little boy."
Cut the squash into quarters, remove the seeds and place in a preheated oven set to 350F (180C) and roast for 30 minutes.
Remove the squash and let cool before peeling the squash. Give the squash a rough chop and place in a large saucepan.
Add the chicken stock and Steam Whistle Pilsner. Mix and bring to a boil. Reduce heat and simmer for 30 minutes.
When the Butternut squash is soft, use an emersion blender to puree the butternut squash. Add the Curry Powder and Cumin and stir, Continue to simmer for 5 minutes slowly adding the cream and continuing to stir.
Strain and serve.
- 1 Butternut Squash (medium sized)
- 4 Cups (1000 ml) of Chicken Stock
- 1 Bottle (341 ml) of Steam Whistle Pilsner
- 1 tsp (5ml) Curry powder
- 0.5 tsp (2.5ml) Cumin
- 0.5 cup (125 ml) of Cream 35%
- Salt and Pepper to taste