Directions:

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.