Butternut Squash Soup / Brooklyner-Schneider Hopfen-Weisse

Okay, this is the soup that I used as the appetizer at the beer dinner. Honestly, it's been a week and I didn't write down exactly what I did so I'm going to give you some estimates. You really can't go too wrong with this soup. You can go the sweeter route and use a lot of brown sugar and cinnamon, or you can keep it saltier with more garlic and butter. Just taste and test until you're happy. Brooklyner-Schneider Hopfen-Weisse is a nice complement to the sweet squash and cinnamon flavors. Such a cozy pairing! Not that I really need cozy in Florida in the summer, but this is nice any time of year. Also, the first time that I made this I cooked some shallots in butter and then added everything to that. For the beer dinner I didn't do that, but I think it actually tasted better with the shallots.

1 medium sized butternut squash (about 2 pounds)
1 apple
3 tbsp butter
1/2 cup evaporated milk
1/2 cup whole milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp garlic powder
1/2 cube chicken bouillon
2 tbsp brown sugar
salt to taste

First is the most annoying thing. Peeling and chopping the butternut squash can be a bit of a pain. Cut it in half and then cut those pieces in half. Scoop out the seeds, then peel each piece and cut them into chunks. Peel and chop the apple as well. Put the squash and apples in a pot filled with water and bring it to a boil. Cook them until they are tender. Transfer to a blender and puree. You may have to do this in batches. Return to the pot and to medium heat. Add the rest of the ingredients and adjust to your taste.