This is a pantry meal (a term coined by Kate Christensen), meaning I used whatever food I had around the house. Those always end up being the best meals for me. I would have added more or different ingredients if I had them, but it came out pretty damn good anyway. E said it was the best butternut squash soup she’d ever had, so I figured it might be worth blogging about.
1 butternut squash
2 large cloves of garlic
1 teaspoon of chili powder
1 teaspoon of dried oregano
1 teaspoon of dark brown sugar
1/3 C of beer (I used Great Divide Brewing’s Claymore Scotch Ale)
3 TBS of butter
however much cheddar you think you need
however much milk you think you need
Preheat oven to 400
Cut butternut squash in half lengthwise and scoop out the seeds. Coat inner side with oil (I used olive, but anything you want will do), put in a pan greased side down, roast until completely tender and brown and caramelized around the edges (I couldn’t really tell you how long this is; I was cleaning my room during this part.). Scoop innards into a food processor or blender and add the butter.
Chop jalapeno and garlic into whatever size pieces you need to make them manageable, heat up some oil (see note above about the oil) and saute until the peppers start to look limp. Add chili, oregano, and sugar. Add beer and simmer in the pan for about 4-5 mins or until it tastes less boozy. Add beer/spices mixture to food processor. Blend that ish.
Continue blending and add milk until it is the texture you want. Add salt to taste.
Put in oven safe bowls and top with enough cheese cover the soup. Broil for about a minute and a half or until the cheese is a bubbly and browned.