Pine Apple Inn’s Butternut Squash Soup With Ale And Chedd

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Dkuhnen msn, Restaurants, Soups	15	Cups

INGREDIENTS

4	T	Butter
3		Leeks, trimmed rinsed
		Chopped
2		Onions, chopped
3		Garlic, chopped
2		Butternut squash, peeled
		Chopped, about 2-3lbs each
1		Bottle sleeman's ale, 341ml
		or any pale ale
6	c	Chicken stock
10		Fresh basil leaves
6	oz	Old cheddar cheese, shredded
		Salt and pepper

INSTRUCTIONS

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 KÃ¼hnen" <DEBKUHNEN@msn.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 85 Calories From Fat: 38 Total Fat: 4.3g Cholesterol: 11mg Sodium: 144.3mg Potassium: 183.4mg Carbohydrates: 8.9g Fiber: <1g Sugar: 2.9g Protein: 3.1g