Apple, Butternut Squash and Beer Soup
There’s nothing quite like a hearty bowl of soup to usher in the cold weather. Make use of seasonal apples, butternut squash and your favourite Ontario microbrewery lager in this delicious, easy-to-follow recipe.
1 tablespoon (15 mL) Ontario canola oil
2 cups (500 mL) onions, chopped
1 clove garlic, minced
1 teaspoon (5 mL) dried thyme
4 cups (1 L) butternut squash, peeled and chopped
3 cups (750 mL) McIntosh apples, peeled and chopped
2 cups (500 mL) chicken broth
2 cups (500 mL) Ontario microbrewery lager
½ cup (125 mL) 15% table cream
Croutons for garnish
Heat oil in a large soup pot over medium heat. Add onions and cook about 5 minutes or until softened, stirring occasionally. Stir in garlic and thyme, and cook 1 minute. Add squash, apples, broth, and lager. Turn heat to high and bring to a boil; reduce heat and simmer for about 15 minutes or until squash is tender.
Remove from heat and allow to cool. Purée in small batches in blender or food processor. Return purée to soup pot, add cream, and reheat. Season with salt. Garnish with croutons and serve warm.
Recipe courtesy of the Ontario Table’s ezine, $10 Challenge: A Year of Eating Local, October edition, by Lynn Ogryzlo. Find more great recipes, featuring the best local food from across the province, in the Ontario Table—available on the Green Living Marketplace.