The crisp air and changing of leaves means just one thing — Gingerbread Ale season is upon us! The cool Autumn breeze means that soup season is also at hand, and nothing pairs with our Gingerbread Ale quite like our Roasted Butternut Squash made with none other than our Gingerbread Ale. Perfect Autumn match.
Roasted Butternut Squash Soup
with Bison Gingerbread Ale
Ingredients
- 2 bottles Gingerbread Ale
- 2 large Butternut Squash
- 1 medium Yellow Onion
- 6 cloves Garlic
- Raw Ginger
- 4 c. Vegetable Broth
- 1/4 c. Brown Sugar
- 1/2 c. Butter
- 1/4 c. Maple Syrup
- Salt & Pepper
- Cinnamon
Instructions
1. Preheat oven to 425 F.
2. Peel and cube squash. Melt 3/4 (6oz) stick of butter. Toss squash cubes with the butter and spread on baking sheet, sprinkle with salt, pepper & cinnamon. Roast squash for 30 min. or until soft.
3. Chop onions ad mince the garlice & fresh ginger. In a large soup pot, heat remaining butter. Sautee onion, garlic & ginger for roughly 5 minutes, until onion is translucent. Add veggie broth, brown sugar, maple syrup. Simmer for 5 minutes and add the beer.
4. Slowly add the roasted squash cubes to the soup pot. Allow to cook for 10 minutes.
5. In small batches, blend the butternut squash mixture and pour into a different pot until the whole mix is blended. Garnish with roasted squash seeds and pair with a Bison Gingerbread Ale!
