Butternut-Ale Soup (via patiodaddiobbq.com)

This soup was inspired by two dishes that I enjoyed during my recent trip to St. Louis. The first was a hearty butternut squash at The Farmhaus, and the second was a cheddar-jalapeno soup made with Budweiser at the Anheuser-Busch brewery.

I took what I found to be the best aspects of each soup and combined them. Fall is a great time for a butternut squash soup, but I thought that I could bring some beer to the party. Rather than use Bud, I chose the unfiltered goodness of Shock Top Belgian White. I felt that the soup needed a hearty beer to help cut through the natural sweetness of the butternut squash. It really worked, and I think you'll enjoy this twist on a fall classic.

Ingredients
8 cups Peeled and chopped butternut squash, cut to 1"
2 Tbsp Light olive oil
3 tsp Kosher salt, divided
1 1/2 tsp Ground black pepper
1/2 tsp Ground ancho chile
1/2 tsp Ground nutmeg
24 oz Shock Top Belgian White, or your favorite unfiltered ale
1/4 tsp Ground ginger
1/4 tsp Ground cumin
6 cups Chicken stock
1 tsp Ground white pepper
2 Tbsp Butter, unsalted

Method
Preheat your oven to 350º.

Combine the squash, oil, 2 teaspoons of the salt, pepper, ancho and nutmeg in a large mixing bowl. Toss/stir to mix well, then spread in a single layer on a sheet pan. Roast in the oven until the squash is very tender and lightly browned and slightly crispy around the edges, about 1 hour.

Combine the beer, remaining 1 teaspoon salt, ginger, and cumin in a stock pot, bring to a moderate boil over medium-high heat and reduce by 1/2.

Add the stock, squash and white pepper to the beer and stock liquid, simmer 30 minutes.

Remove the soup from the heat and blend with an immersion/stick blender until it's very smooth. Whisk in the butter.

Serve and enjoy! I served mine with a little peppered bacon and chopped chives.

Butternut-Ale Soup (via patiodaddiobbq.com)

Makes 8 servings

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6 Comments:
Blogger panthers76 said...
That looks great. Thanks for sharing the recipe. I am going to try this...
Blogger John Dawson said...
Thanks! Please let me know what you think.
Blogger panthers76 said...
Quick question. About how many squash for the 8 cups? 3, maybe 4?

Thanks,

Bill
Blogger John Dawson said...
Oh no, one large squash is all that I used for each of the two batches that I made. I'd guess that they were in the 2 1/2 lb range.
Blogger Chris said...
Genius. Pinned it!
Blogger John Dawson said...
I don't know about genius, but I certainly appreciate your kind comment and pin. ;-)

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