Here’s a simple straightforward use for a pint of Guinness, add it to the soup. Yup, a pint of Guinness adds a nice earthy note and much needed smoothness in a butternut squash soup. In this recipe, I swap the cream for Guinness, and get an added bonus. Not only does the flavor pallet change, but the texture is much improved as the Guinness adds body.
Here’s what you’ll need:
- 1 medium butternut squash
- 3 apples
- 1 quart chicken, or vegetable stock
- 1 pint Guinness
- Sea salt
Take your squash and peel it, split it in half, clean out the seeds, and chop into manageable chunks. Toss this in the pot. Take your apples, core them, peel them, and chop them into manageable chunks. Toss them in the pot. Take your stock and toss it in the pot. Take your Guinness, and you see the pattern that’s developing here… toss it in the pot.
Add a pinch or two of sea salt and boil this until the chunks of squash are all… squishy.
Once these are soft, I use the immersion blender and blend the soup right in the pot.
If you don’t have an immersion blender, you can take the pot off the heat, let it cool a bit and transfer the soup to a blender and blend till smooth.
Serve with warm rolls and butter.