Beer 101

Butternut Squash & Beer Soup

Makes 4 servings

Here's a great fall dish to accompany the malty sweetness of your favorite Winter Warmer.


2 tablespoons butter
2 whole shallots, diced
2 cups butternut squash, cubed
1 tsp brown sugar
1 tsp dry mustard
1 tsp Worcestershire sauce
1 cup beer (ale or darker)
4 cups chicken broth
½ cup heavy cream
1 Tablespoon parsley &/or pumpkin seeds
salt & pepper to taste


  1. Heat butter in medium saucepan with shallots on high heat until light brown.
  2. Add squash. Saute for 2 minutes.
  3. Add sugar, dry mustard and Worcestershire sauce. Stir in for 1 minute.
  4. Add beer. Reduce liquid volume by half.
  5. Add broth & heavy cream. Bring to a boil.
  6. Reduce heat to high. Simmer. Cook 20 minutes or until squash is tender.
  7. Puree in blender or with an immersion stick.
  8. Serve into bowls.
  9. Top with parsley or pumpkin seeds and salt & pepper to taste.
  10. Enjoy!

According to our Experts, here's What’s in Season this fall.