Yield: 5 servings (1 cup)
Preheat oven to 450 degrees F.
Place squash cut side down on a shallow baking sheet.
Roast for 40 to 45 minutes or until very tender.
Meanwhile saute the onion and ginger in olive oil in a 4- quart Dutch Oven until the onion is tender.
Add the broth; cover and simmer for 10 minutes.
Stir in beer and salsa.
Scoop the cooled squash from the skin and stir into the broth.
Place half of the soup mixture in a blender* and puree. Repeat with remaining soup mixture.
Return soup to the Dutch Oven and heat until ready to serve.
Garnish each serving with a spoonful of salsa, dollops of sour cream and a dusting of cumin.
*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.
Please note that some ingredients and brands may not be available in every store.