Now that we are into the autumn season,  we should enjoy the seasonal beers out there and incorporate them into food – such as Grand River’s Pumpkin Beer or Berry Wheat etc. Here is a recipe for an autumn soup that I used in a beer matching dinner a couple of weeks ago.

CURRIED SQUASH SOUP WITH ALMONDS.

1. Roast a squash-pumkin, acorn, or kabocha in butter , salt and pepper, brown sugar or maple syrup  and smoke paprika.
2. aute in oil 1 large onion, garlic , and ginger.( yam and some carrots is an option as well )
3. Add chicken stock. or vegetable stock, 1 pint of pumpkin ale. or Apricot Wheat, salt and pepper.
4. Add 3 shredded green apples.
5. Add the roasted squash and 1 Tbsp of curry spice.
6. Add 1 cup of roasted blanched almonds and 1 cup of 35% cream- Hand Blend soup.

Judie Owens, Chef – Owner – Golden Kiwi Pub and Grill Cambridge Ontario