West O Beer Honey Blossom Saison: West Okoboji, IA

Feel free to argue with me if you want, but I am Iowa’s #1 fan of autumn. I love the crisp weather. I love the road trips. I love the seasonal flavors. I love using tasty beer to bring all these together. Let’s get the soup on, so we can enjoy West O Beer anyway we can.

Prep time: 20 minutes     Cook time: 3 hours     Yield: 4 quarts soup

Preheat oven to 375 degrees

• 1 large butternut squash
• 3 small acorn squash
• 2 tablessppons extra virgin olive oil
• 3 tablespoons brown sugar
• pinch salt
• pinch black pepper
• 3 medium russet potatoes, diced
• 1 small white onion, diced
• 1/2 tablespoon minced fresh garlic

Cut squash in half and clean out the seeds and strings with a spoon. Lightly coat the meat of the squash with the olive oil and then rub with the brown sugar, salt, and pepper. Place in Pyrex pan and roast for about an hour until the squash is soft and mashable. Mashable is a made up word but we’re going with it. While you wait for the squash to reach room temp, you should be taking some pulls off a West O Beer and sautéing up those potatoes and onions in some olive oil. Season with salt, pepper, and garlic. Saute until potatoes are a little brown and set aside. Remove squash from skin by using those strong hands of yours. Or precious little mittens. Whatever you call them. Keep the squash somewhat chunky. Let’s get some broth going.

• 48 oz chicken broth
• 1 cup heavy whipping cream
• 1 15 oz can of yellow sweet corn with liquid in the can
• 1 bottle (12 fl oz) West O Beer Honey Blossom Saison
• 2 tablespoons honey
• 3 teaspoons yellow curry powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried thyme
• 2 teaspoons cumin powder
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• Your favorite apples cut into matchsticks and cheese curds for garnish

Pour chicken broth, heavy whipping cream, corn, honey, and beer in a soup pot. Add the curry, smoked paprika, thyme, cumin, cayenne, salt, and pepper. Bring to a high simmer and add the potatoes/onion saute and the squash. Simmer on low heat for two hours or all day in a crock-pot. All day squash is good times.

Velvety squash soup is an amazing tradition in the autumn months. And so is West O Beer. It was a hot summer and we’re gonna have a cold winter. With the help of the Iowa Gallivant, you’ll have a nice and cozy autumn. That’s nice. That was nicely said. Thank you.

Be sure to read about more of our kitchen adventures in Iowa Recipe Quest!

Thanks for reading! -Team Goodvin