know that we’ve officially entered the fall season but sometimes I feel like we’re still right in the middle of the summer. It gets as high as 81 degrees during the afternoon here in the Bay Area and since we’re on the second floor, the house hovers around the 90 degree zone during the day time. I’ve been having major heat tantrums but I’m hoping this will all subside in the next week or so. If not, I’ll have to spend a couple hundred bucks on an air conditioner because heat and I do not go well together.
Ingredients
- 1 medium butternut squash, peeled, seeded and chopped
- 6 tablespoons olive oil, divided
- 2 cloves garlic, pressed
- 2 shallots, thinly sliced
- 2 cups vegetable broth, or more to taste
- 1 cup red ale
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/4 cup crumbled goat cheese, for serving
- 1/2 cup pomegranate seeds, for serving
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.
- Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.
- Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste.
- Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached.
- Serve immediately, garnished with goat cheese and pomegranate seeds.
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Source : here,
