Shop Ingredients 
Butternut Squash-Beer Bisque
Prep: 20 minutes
Cook/Bake: 30 minutes • Serves: 8
1 tablespoon PICS unsalted butter
6 fresh thyme sprigs
1 large garlic clove, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup white onion, chopped
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1 medium butternut squash, peeled and chopped (about 3-1/2 pounds)
1 pinch PICS ground nutmeg
1 container (32 ounces) PICS chicken stock
1/2 cup IPA beer
1/2 Market 32 French baguette, cut into 16 (1/2-inch-thick) slices
3/4 cup PICS heavy cream
1.Preheat oven to 400°. In large saucepot, heat 1 tablespoon oil and butter over medium-high heat. Add thyme, garlic, carrots, celery, onion, salt and pepper; cook 5 minutes or until vegetables are tender, stirring frequently. Add squash and nutmeg; cook 5 minutes, stirring frequently. Stir in stock and beer; heat to a boil, scraping browned bits from bottom of saucepot with wooden spoon. Reduce heat to medium; cook 15 minutes or until squash is fork-tender, stirring occasionally. Remove from heat.
2.Place baguette slices on rimmed baking pan; brush both sides with remaining 2 tablespoons oil and bake 10 minutes or until crisp.
3.Remove and discard thyme; with blender or stick blender, purée soup until smooth. Transfer soup back to same saucepot, if necessary; stir in cream and cook over medium heat 2 minutes. Makes about 8 cups.
4.Serve soup with baguette slices.
Approximate nutritional values per serving (1 cup):
293 Calories, 15g Fat (7g Saturated), 29mg Cholesterol, 552mg Sodium,
34g Carbohydrates, 4g Fiber, 6g Sugars, 0g Added Sugars, 7g Protein