Avery Salvation Ale Squash Soup

Submitted by: C.V. Howe

The fruit and pepper spice of the Belgian-style ale works well with the sweetness of the squash. This is a recipe that will taste even better the next day, so if you have the time, make this the day before. Serves 6.


Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 2 cloves garlic, crushed
  • 1 large or 2 small butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch chunks
  • 2 bottles Salvation Ale (1 is required, the other is just for you to sip while you work!)
  • Pinch of sugar
  • 5-6 whole peppercorns, or to taste
  • 4 cups vegetable or chicken stock
  • 1-2 tablespoons sour cream
  • Fresh chives, chopped
  • Extra-virgin olive oil

Directions

Heat oil in a large saucepan over medium- high, add onion, oregano, basil and garlic salt, and saute about 10 minutes. When onions begin to brown, add garlic and cook 2 minutes more. Add squash and saute until golden. Pour in 1 bottle of ale and add a pinch of sugar and peppercorns. Bring to a boil and add stock. Lower heat to simmer and cook until squash is soft. Add sour cream, if desired, and use a potato masher or immersion blender to break up the squash. Lower heat to lowest setting and cook 10-15 minutes more. Serve with a dollop of sour cream, a swirl of extra-virgin olive oil and a sprinkling of chives