Title: Pine apple inn's butternut squash soup with a
 Categories: Soups, Canadian
      Yield: 15 Cups
 
      4 tb Butter
      3    Leeks, trimmed, rinsed,
           Chopped
      2    Onions, chopped
      3 cl Garlic, chopped
      2 md Butternut squash, peeled,
           Chopped (about 2-3lbs each)
      1    Bottle sleeman's ale (341ml)
           (or any pale ale)
      6 c  Chicken stock
     10 lg Fresh basil leaves
      6 oz Old cheddar cheese, shredded
           Salt and pepper
 
  Cook leeks, onions, garlic and squash (about 12 cups) in hot butter
  for 2 to 3 minutes.  Add half the ale, cover and cook 5 minutes. Add
  chicken stock and bring to boil. Add half the ale, cover and cook 5
  minutes. Add chicken stock and bring to boil.  Rinse basil leaves,
  pat dry then slice finely and set aside.  Wash basil stems, tie with
  string and add to soup. Simmer soup until squash is soft. Remove and
  discard basil stems and puree soup.  Add remaining ale, most of the
  cheese and season soup with salt and pepper.  Serve in heated bowls
  and garnish with remaining cheese and sliced basil leaves. From The
  Pine Apple Inn, 149 Main St., Unionville, Ontario.