April 28, 2014

Meatless Monday: Butternut Squash Beer Soup

Butternut Squash Beer Soup | hardparade.blogspot.com
Butternut Squash Beer Soup | hardparade.blogspot.com
Do you still eat soup once the weather gets warmer? I'm on the fence but this soup could make me cheer, "YAAAS DUH!" This butternut squash is anything but typical with the added flavor of hops from an Irish red ale. Check out The Beeroness, the author of this recipe and an amazing blogger named Jackie who cooks with (craft) beer. Find her site here and buy her new cookbook!

Butternut Squash Beer Soup
Recipe slightly adapted from "The Craft Beer Cookbook"
Serves 6
Ingredients:
  • 7 lbs butternut squash
  • Olive oil
  • 2 heads of garlic
  • 3 shallots, sliced
  • 5 cups vegetable broth
  • 2 cups red or amber ale
    • I used Joseph Brau's Vienna Style Lager from Trader Joe's
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp turmeric
  • 1/2 tbsp cayenne pepper
  • 6 oz. goat cheese
  • 1 cup pomegranate seeds
Directions:
Preheat the oven to 425f. Cut the squash lengthwise, scoop out the seeds, lay cut side up on a baking sheet and drizzle with olive oil, salt, and pepper
Butternut Squash Beer Soup | hardparade.blogspot.com
Cut the tops off the garlic and place them in tin foil. Drizzle with olive oil, salt, and pepper and close off the tin foil. Put the garlic onto the baking sheet with the squash
Butternut Squash Beer Soup | hardparade.blogspot.com
Roast the squash and garlic for 30 minutes. Take the garlic out and let the squash continue to roast for another 30 minutes. Let both the garlic and squash cool until you're able to squish out the garlic cloves and scoop out the squash flesh. 
Butternut Squash Beer Soup | hardparade.blogspot.com
Butternut Squash Beer Soup | hardparade.blogspot.com
In a medium sized pot over medium heat, sauté the shallots for 15-20 minutes. Add the broth and the beer and bring to a simmer. Take off the heat, add the squash, garlic, salt, pepper, turmeric, and cayenne.
Butternut Squash Beer Soup | hardparade.blogspot.com
Using either an immersion blender or a regular blender working in batches, purée until smooth. Return to heat and simmer for about 10 minutes until the soup is slightly thickened. Divide into bowls, top with goat cheese, and garnish with pomegranate seeds
Butternut Squash Beer Soup | hardparade.blogspot.com
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