I know it seems rare, but I do cook things!
I felt inspired by Panera's squash soup, but theirs is filled with lots of dairy. My mom used to make a beef stew with beer in it and I kind of missed that flavor. This soup provides the creamy, heartiness of a bisque, but has ingredients that won't turn your stomach!
If you're heavy-handed with the pepper, this soup will have quite a kick!
2 acorn squash, halved and seeds removed
1-2 T. olive oil
1 onion, chopped
1 bottle of lager, like Yuengling
2 cloves of garlic, minced
1 tsp. white pepper (or black pepper if that's all you have)
1-2 tsp. sea salt, to taste
1/2 tsp. ground sage
pinch of red pepper flakes, optional
1 T. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1 1/2 c. vegetable stock (or water)
1 T. nutritional yeast
Preheat the oven to 400°. Line cookie sheets with tin foil and spray them with olive oil.
Place the halved squash face down on the cookie sheets and roast them for about an hour. I did this the night before I made the soup - it cuts down on time!
In a large pot over medium heat, cook the onion in the olive oil for 5 minutes, until the onions are translucent. After, add the garlic, pepper(s), salt, sage, parsley, oregano, basil, and yeast. Cook for another 3 minutes.
Add the beer and stock/water and simmer for another 5-10 minutes.
Scoop the cooked squash into the soup and cook for another 5 minutes. Remove the pot from the heat. Using a hand blender (or regular blender), puree the soup until smooth.
I served mine with a dollop of coconut cream and a sprinkle of pepitas. This recipe yields about 2.5 quarts of soup - definitely enough for multiple meals!
This soup would be perfect during a holiday party; your non-vegan friends would not be able to tell the difference!