Bacon & beer butternut squash soup


Bacon and beer. Need I say more? Okay, this is a blog afterall so I'll write a few more things. This thick and hearty soup is full of bold flavours - sweetness from the squash, bacon from the bacon, and... uh... beer from the beer.

Really, you don't need me to explain any further.



I love butternut squash in a soup. It's a wholesome comfort food that pairs nicely with so many other ingredients, both sweet and savoury. You can find my recipe for maple roasted butternut squash soup here.

It's not the simplest vegetable to prepare, but it's worth the extra effort. A sharp knife and a sturdy board is all that's needed to cut up a butternut squash for roasting, and the seeds are scooped out with a spoon.



Here's how I made it:

3 1/2 lbs butternut squash, seeded, sliced into wedges, and scored
a generous drizzle of olive oil
a sprinkling of salt & pepper
1/2 lb of sliced bacon, chopped
1 cup onion, diced
1/2 tsp smoked paprika
1 12 fl oz/341 ml bottle of beer (I used a dark beer)
2 cups chicken stock
shredded parmesan cheese for garnish

While my oven preheated to 400 degrees (F), I spread out my squash on a parchment lined baking sheet and generously drizzled the pieces with olive oil and seasoned with salt and pepper. The squash baked for 1 hour until tender and caramelized around the edges, then I set it aside until cool enough to handle and removed the rind.

Next, I added the chopped bacon to a large soup pot over medium-high heat, cooking until crispy. I reserved about a 1/3 cup of the bacon for garnish and set it aside, leaving the rest of the bacon in the soup pot. I added the onion to the pot next, cooking just a couple minutes until beginning to soften. Next, I stirred in the paprika, squash, beer, and stock and let the soup simmer, covered, on low heat for 20 minutes. To finish, I used an immersion blender to get a smoother consistency (a hand potato masher would work too), and served the soup with the reserved bacon and parmesan as garnish.


You could say this is a man's soup. But I loved it as much as any beer-loving, bacon-savouring man. And speaking of loving beer, wouldn't this be lovely with some Irish soda bread for St. Patrick's Day? Yum!

Is beer just for drinking in your house or does it end up in food? Leave a comment and tell me how you use it!

3 comments:

  1. Mmmm.. The flavor of bacon from the bacon and beer from the beer - love it!
    I really like pretty much anything with beer in it. Whet homes to mind right now are some killer beer waffles.

    ReplyDelete
  2. Hi, I wanted to see if it would be possible to feature this recipe on CraftBeer.com? One of the main goals of the site (created by the Brewers Association) is to bring craft beer to the dinner table through pairings or as an ingredient in dishes.

    I would create a post similar to this one: http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=cheese-y-beer-scones that would include your photo/bio/link to your blog.

    Please let me know if this works for you. We would love to have you on CraftBeer.com.

    Cheers!

    Meghan Storey
    Web Editor
    Brewers Association
    meghan@brewersassociation.org

    ReplyDelete
  3. Yum! We've not really cooked with beer, but it's obviously time we do! Thank you for this. I will be making this this weekend!

    ReplyDelete