Peter Archer of Avery Brewing in Boulder, says the fruit and pepper spice of the Belgian-style ale works well with the sweetness of the squash, or “pumpkin,” as the Australian calls it. “This a recipe that will taste even better the next day, so if you have the time, make this the day before. I usually have a bowl the first night just to make sure,” he says. 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.
