Tastings School - Butternut Squash with Fuller's Organic Honey Dew Soup

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Butternut Squash with Fuller's Organic Honey Dew Soup

BUTTERNUT SQUASH WITH FULLER’S ORGANIC HONEY DEW SOUP

Serves 4
INGREDIENTS
250ml Organic Honey Dew
1 butternut squash, peeled and chopped
200g carrots, peeled and chopped
50ml olive oil
50g butter
2 large onions, chopped
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
1 bay leaf
1 sprig of thyme
1/2 cinnamon stick
4 cardamom pods (place in tied muslin bag)
1 litre vegetable stock

METHOD
In a large pan gently sweat the ginger, garlic and onions in the olive oil and butter until soft. Add the butternut squash, carrots and vegetable stock and bring to the boil. Tie the bay leaf, thyme, cinnamon and cardamom pods in a muslin bag and add to the pan. Gently simmer until the vegetables are soft. Add the Organic Honey Dew and bring back to the boil. Remove from heat, remove muslin bag and liquidise the remainder. Adjust the thickness with a
little Organic Honey Dew if necessary. Season to taste and serve.