Brown Ale Beer and Acorn Squash Soup

# 2 medium acorn squash (about 3 pounds total)
# 2 TBLS butter
# 1 medium onion, diced
# 2 TBLS maple syrup
# 1/4 tsp ground cinnamon
# 1/8 tsp ground nutmeg
# 1/8 tsp cayenne pepper, or paprika
# 1 1/2 cups chicken broth
# 1 cup Brown Ale Beer
# 1/2 tsp salt
# 1/2 tsp freshly ground black pepper
# 1/4 cup sour cream
# 8 toasted walnut halves

Preheat oven to 400F.

Cut acorn squash in half crosswise; scrape out seeds and string pulp with metal spoon. Arrange squash halves, cut-side-down, on a parchment-covered sheet pan. Bake in preheated oven until very soft, about 35 minutes. Remove and set aside to cool about 30 minutes.

While squash halves are cooling, melt butter in large soup pot over medium-low heat. Stir in onion and cook, stirring often, until onion is very soft and beginning to brown, about 6-8 minutes. Stir in maple syrup, cinnamon, nutmeg and cayenne pepper.

Scoop the cooked flesh from the squash halves and add to soup pot. Stir in chicken broth, increase heat to high and bring soup to a simmer. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and cool for five minutes.

In food processor or blender, puree soup mixture, in batches if necessary, until very smooth. Return soup to pot, whisk in Brown Ale Beer, salt and pepper. Warm to a slight simmer.

To serve, pour into four separate bowls and top with dollop of sour cream and two toasted walnut halves.

Serves 4.

Recipe courtesy of the National Beer Wholesalers Association.

10 Million!!! very exciting and all, but I see that we have a new member added to our ranks!
Welcome Black13, and I hope that you can contribute some hours of runtime to the effort.


Rob

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Just replace the ? with < in all cases. It will forward after notifying people to update their bookmarks for 5 seconds.

Thats a nice clear website Fred, Lots of good info.

Hope you dont mind me saying, but maybe a link to the WCG Wiki? (If there isn't one already, i didn't see any) Just if someone wants a more indepth explanation about the workings of BOINC for instance.

Keep up the fantastic effort Fred and team!

Hello, friends. Not much time for a post right now; this has been one hectic day for me, and I'm still working, and just took a couple of minute break to check our stats. Noticed some interesting recipes from Fred, etc., but no time to digest them right now (no pun intended). Just wanted to thank everyone again and applaud our team for posting it's highest daily points ever -- 88,415 -- which handily moved us up to #115 and close enough to the next teams that we should at least make #114 tomorrow and #113 on Wednesday. Things will slow down then for a week or so. The Top-100 is very close.

Cheers.

Bill Velek

P.S.: Our 88,415 point posting was the 39th highest. If we start doing that on a regular basis, we'll need to set our next goal for the Top-50.