Roasted Butternut Squash Soup | Hungry for the Holidays

Ingredients:
1 medium (3½-pound) butternut squash
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter
½ large yellow onion, diced
2 medium carrots, peeled and cut into ½-inch pieces
1 bay leaf
½ tsp ground cayenne pepper
1 tbsp fresh thyme leaves
3 – 4 sage leaves, torn into small pieces
½ cup Stella Artois
4 cups chicken broth
Salt and freshly ground black pepper
Squash seeds (optional)

Directions:
1. Preheat the oven to 400ºF. Cut squash lengthwise down the middle. Scoop out the seeds and reserve for garnish (optional).

2. Drizzle with olive oil / open side up and season with salt and pepper. Roast the squash (each side facing down) for 45 minutes until tender throughout.

3. While squash is roasting, set a Dutch oven or equivalent heavy-bottomed pot over medium-high heat. Add the butter, when it foams, add the onions, carrots, bay leaf, cayenne, thyme and sage.

4. Cook, stirring occasionally with a wooden spoon, for about 8 minutes, or until the vegetables soften and begin to caramelize.

5. Pour in the Stella Artois, and stir to loosen any browned bits from the bottom of the pot. Cook for about a minute, then add 4 cups chicken broth. Then scoop squash straight out and into the Dutch oven.

6. As soon as the soup returns to a boil, turn the heat off and discard the bay leaf. Using an immersion blender, blend until silky smooth. Season with ½ teaspoon salt, and black pepper.Garnish with seeds.

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