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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-24-2012, 01:12 AM   #1
PatioDaddio
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Default Recipe: Butternut-Ale Soup (pics)

Butternut-Ale Soup

This soup was inspired by two dishes that I recently 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 using 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, 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.



Makes 8 servings

-----
John

Last edited by PatioDaddio; 11-24-2012 at 01:33 AM..
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Unread 11-24-2012, 02:26 AM   #2
TravelingJ
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Seeing how butternut squash soup is the reasons we just bought thermoses for work...I'm thinking this will be a stellar first meal to try them out with! Thanks for posting it.
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Unread 11-24-2012, 02:44 AM   #3
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I can tell from reading that it is fabulous, I too think I will give this a go.
Thanks PD!
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Unread 11-24-2012, 02:51 AM   #4
PatioDaddio
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Thanks, guys.

Before someone asks, yes, roasting the squash on a grill/smoker would be a great twist. ;-)

John
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Unread 11-24-2012, 08:10 AM   #5
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John that sounds Great Will have to try it
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Unread 11-24-2012, 09:36 AM   #6
tish
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Butternut squash is a staple in this house, so I'll be making this one over the weekend. Thanks for the recipe!
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Unread 11-24-2012, 10:45 AM   #7
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Great looking soup. Thanks for sharing.
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Unread 11-25-2012, 08:19 PM   #8
TravelingJ
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It's a great soup idea. We used this recipe today as a general formula for dinner. I used octoberfest beers, and a few minor spice adjustments for what we had on hand. We added fried potato cakes to the bottom of the mug to add some crunch and texture. It was a winner for dinner.
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Unread 11-25-2012, 08:26 PM   #9
PatioDaddio
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Quote:
Originally Posted by TravelingJ View Post
It's a great soup idea. We used this recipe today as a general formula for dinner. I used octoberfest beers, and a few minor spice adjustments for what we had on hand. We added fried potato cakes to the bottom of the mug to add some crunch and texture. It was a winner for dinner.
Those sound like great adaptations to me. Soup really is a great culinary
canvas. Good on ya!

John
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