2 tbsp. olive oil
1 chopped medium onion
2 coarsely chopped butternut squash, peeled and seeded
1 coarsely chopped fennel bulb
1 tbsp. turmeric
1/2 cup Griffon Extra Pale Ale
6 cups chicken stock
1/4 cup heavy cream
Salt and pepper to taste

Gently sauté onion, squash and fennel in a saucepan with olive oil for five minutes. Increase to medium-high heat; add turmeric and sauté briefly. Add beer and stock. Bring to a boil, and then let simmer for 1/2 hour. Add cream and season with salt and pepper. Simmer for another five minutes. Purée and strain.