The final weeks of winter are made for warm sweaters, tea, and squash recipes. Enter this meal of Pumpkin Crunch Beer Bread and Butternut Squash soup. Delicious, filling, and surprisingly simple, these dishes pair well with a glass of red wine.
This meal was inspired by Snowdon House’s beer bread, which I found at Brick & Mortar Living. The concept was irresistible: a pack of essentially everything you need to make bread—just add beer. I grabbed a can of PBR and the ingredients for a savoury soup, and set to work.
- One pack of Snowdon House’s Pumpkin Crunch Beer Bread flour mixture
- One can of your favourite beer (roughly 355 ml). Try pumpkin beer, or use whatever you have on hand
- Butter, for greasing the loaf pan
- Sunflower seeds (optional)
Preheat oven to 375 F. Open the flour mixture into a bowl. Pour in your can of beer and mix thoroughly. Grease your pan with some butter. Carefully pour your batter into the loaf pan. I added a handful of sunflower seeds on top for good measure. Bake for roughly 45 minutes. When golden brown, remove from the oven and let it cool for about five minutes. Turn onto your cooling rack to remove from the pan. Best served warm, and with some honey butter.
- Two butternut squashes (roughly 4 lbs. total)
- Two green apples, cored and chopped
- 2 tbsp. olive oil, divided
- One large onion, diced
- Eight fresh sage leaves, minced
- 3 cups vegetable broth
- 2 cups water
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon black better
- Sour cream
- Roasted, unsalted sunflower seeds
This recipe is adapted from the Food Charlatan. Preheat your oven to 425 F and line a baking sheet with tinfoil. Slice your butternut squashes in half lengthwise. Place them cut-side up on the baking sheet and brush with a little olive oil (roughly 1 tbsp.). Season with salt and pepper. You will roast the squash for roughly one hour, or until it is soft and tender.
Take a large pot and set it over medium heat. Let roughly 1 tbsp. of olive oil heat up in the pot, then add your chopped apples and onion. Stir in your minced sage and add salt and pepper to taste. Cook until your onions and apples are softened and the onions are turning translucent.
Once your squash is cool to the touch, you’ll scoop out the flesh. Add the squash to the pot and throw out the skins.
Add broth, water, and salt and pepper. Bring the liquid to a boil, then reduce to simmer for roughly 20 minutes. Try to mash any large chunks of squash.
Blend the soup in a blender, being very careful while it’s hot.
Note: I let someone else do the blending for me. I would recommend using a blender that is suited to high temperatures, or Googling how to avoid a volcanic eruption of hot soup. Definitely blend in batches and let your soup cool down a bit first.
Once your soup is all blended, serve it up with a warm slice of buttered bread. Garnish your soup with a sage leaf, a scoop of sour cream, and a handful of sunflower seeds.