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Puree of Roatsed Butternut Squash Spiked with Guiness Stout

Suggested beer type: Stout - Dry Stout

Makes 8 servings Ingredients:
2 Butternut Squash
1/2 Cup Pure Maple Syrup
1/4 tsp. Cinnamon, Allspice and Nutmeg
1 tsp. Salt
to taste Cracked Black Pepper
6 oz. Guinness Stout
4 oz. Heavy Cream
Roasted Pumpkin Seeds

Method: Preheat the oven to 375. To Toast the Seeds: Cut the squash into 4 quarters. Remove the seeds and rinse them well, removing all the pulp, then dry well with a paper towel, toss the seeds with a little olive oil and season with salt and pepper. Place the seeds on a baking tray lined with parchment paper and bake until golden, shaking the tray occasionally, reserve for garnish. To Roast the Squash: Mix together the maple syrup, 2 oz. of the stout, cinnamon, allspice, nutmeg, salt and pepper. Brush this mixture on the flesh of the squash and bake, skin side down on a baking tray for 1 hour, until the squash is tender. Remove from the oven and let the squash cool down. To Finish the Soup: Peel away the skin and pass the flesh through a food mill or puree in a food processor. Meanwhile, heat the heavy cream with the remaining stout until hot, then, add it into the squash puree, blend well, add more beer or cream if the soup is too thick. Reheat the soup, taste and add salt and pepper, if necessary. Serve the soup in a mini pumpkin shell, in a small round loaf of bread or simply in a crock and garnish with the toasted pumpkin seeds. "Bru-Clu" This is a standard technique for making a puree soup using roasted vegetables. You can also boil the vegetables until tender, drain and puree. Other squashes, carrots, broccoli or many other vegetables can be substituted. Courtesy of The Brew Chef ™