winter squashThe Story

Now that the prime growing season for winter squash is winding down, it’s time to tackle the small mound of hard rinds that have accumulated. Soup is super, and by using beer as a secret ingredient, some of Iowa’s best fall flavors are blended together. A beer on the malty side makes this bisque best, and Joe Stutler of Beer-U.com favors the Oktoberfest brew from Fort Madison’s Lost Duck Brewery for this batch.

And a tip for those with dull knives or stubborn squash skins: try roasting the whole squash for about 15-20 minutes. Once the skin is soft enough to prick with a fork, it will be easy to peel off and scoop out the seeds. But be careful, it will be hot hot hot inside that gourd! And the meat might be a tad drier than usual. But, pop it into soup and the flavor will come through.

The Recipe


2 tablespoons butter
2 small onions, diced
3 cups peeled, seeded and cubed buttercup squash
(can substitute in any other hardy winter squash)
3 cups chicken broth
2 cups malty ale or beer
1 and 1/2 cubed potatoes
1 teaspoon paprika
1/2 cup heavy cream
2 tablespoons chopped chives
Salt/pepper to taste

Melt butter in large saucepan, sautee onions and cooked for about 5 minutes – until soft.

Add squash, stock, ale, potatoes, and paprika. Bring to a boil, and then lower heat to simmer for about 35 minutes (or until vegetables are soft).

Process in blender or food processor until smooth. Stir in cream. Season with salt/pepper.

Garnish with chopped chives.

Recipe courtesy of:


Lost Duck Oktoberfest can be found exclusively at:

Lost Duck Brewery
723-725 Avenue H
Fort Madison, IA

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