Place oil in a hot fry pan. Saute cauliflower, squash, onion, and garlic for around 15 minutes. When onion starts browning, add 1 beer and spices, cover. Simmer 10 minutes or until squash gets tender. Remove from heat and let sit 45 minutes to an hour. This let's flavors bind.

Remove 1/3 of the veggies.

Return pan to heat. Add second beer. Let reduce uncovered until liquid is half the volume.

Remove from heat and cool enough to blend. Puree everything together. Mix in cream and parmesan.

Meanwhile melt butter in a soup pot. Add flour. Constantly stir until it starts to brown and smells a little nutty.

Slowly add cream mixture. Stir constantly. Cook until soup thickens a bit. Add the bouillon and veggies you reserved. Heat through.

Serve immediately. Garnish with fresh basil. Enjoy