Squash and Ale Soup

Written by Scott

Vintage staffer Shari's latest culinary creation, A lovely Autumn squash soup made with Mt. Begbie Cream Ale.


squash (butternut, or acorn), yielding 4 cups of puree

1 red onion

1 orange or red pepper

2 carrots

5 cloves of garlic

4 cups broth (chicken or vegetable)

1 355 ml bottle of beer (preferably cream ale)

1/2 cup heavy cream

1/4 cup grated parmesan cheese

salt & pepper




1.Preheat oven to 400C.


2.Cut the squash in half and remove the seeds. Place on a baking sheet, cut side down and bake until soft.This will take about an hour, but keep an eye on it.When you can easily pierce it with a fork or knife, it’s ready.


3.Roughly chop the onion, pepper, carrots and garlic. Place them in a baking dish and toss them with olive oil, salt & pepper and place them in the oven, while the squash is cooking.


4.When all the vegetables are thoroughly cooked, scoop the flesh of the squash out of the skin and puree in a food processor or blender until smooth. Also blend the pepper, carrots, onion & garlic. Add all the vegetables to a pot.


*The soup should be nice and smooth and after pureeing. If you'd like to make sure there are no lumps, work it through a fine sieve.


5.Add the broth & beer to the pureed vegetables and heat thoroughly. Do not boil. Season with salt & pepper, according to your tastes. When heated, add cream & cheese, mix thoroughly and serve. 


Last Updated on Sep232012