Soup Southwest Butternut Squash Soup Southwest Butternut Squash Soup Print Recipe CourseSoup Servings 5 Servings 5 Southwest Butternut Squash Soup Print Recipe CourseSoup Servings 5 Servings 5 Ingredients 2 pounds butternut squash cut in half lengthwise; seeds and pulp removed 1 Tablespoon extra virgin olive oil 1 medium onion chopped 1 Tablespoon fresh grated ginger 3 cups vegetable or chicken stock 1/2 cup dark beer 3/4 cup salsa Toppings: salsa sour cream ground cumin Servings: Instructions Preheat oven to 450 degrees F. Place squash cut side down on a shallow baking sheet. Roast for 40 to 45 minutes or until very tender. Meanwhile saute the onion and ginger in olive oil in a 4- quart Dutch Oven until the onion is tender. Add the broth; cover and simmer for 10 minutes. Stir in beer and salsa. Scoop the cooled squash from the skin and stir into the broth. Place half of the soup mixture in a blender* and puree. Repeat with remaining soup mixture. Return soup to the Dutch Oven and heat until ready to serve. Garnish each serving with a spoonful of salsa, dollops of sour cream and a dusting of cumin.