Eeek, it’s early winter in Wisconsin – just 26F this AM. It’s got me thinking about warming food, starting with soup. Here’s a link to a recipe for Gingerbread Ale and Butternut Squash Soup from Ashley Routson, one of several Beer Wenches on the web (Kerri Allen of GA being the first Beer Wench, writing for Southern Brewing News and a contributor to the Best of American Beer & Food cookbook).

Routson’s soup, posted on her blog, Drink with the Wench, calls for oven roasted butternut squash, pureed with a delicious Gingerbread Ale, a spiced porter from Bison Brewing Co. of Berkeley, CA – a gorgeous ale sadly not available in WI. But you’ll enjoy the step-by-step photos, even if you have to make do with another ale for the soup base.

Here’s the recipe from Diane Alexander that I’ll be making for tonight’s dinner:

Brickskeller Carrot Ginger Curry Soup
15 large carrots, peeled and chopped
3-inch piece of ginger, peeled and chopped
1 1/2 quarts defatted chicken stock
1/3 cup dark brown sugar, or more to taste
1 tablespoon hot Madras curry powder
2 teaspoons mild curry powder
Pinch garam masala
1 1/2 cups heavy cream
Salt and ground white pepper to taste

1. Place prepared carrots and ginger in a large 3-quart saucepan fitted with a lid. Add chicken stock and enough water to cover carrots and place over medium-high heat. Cover and bring to a boil; stir occasionally.

2. When carrots are completely tender, remove from heat and add brown sugar, curry powders, and garam masala. Use a stick immersion blender to puree cooked carrots with cooking liquid in the pot, or puree in batches in a standard blender. For safety, fill blender container only half full, and use a folded tea towel to hold the blender lid in place when pureeing the hot liquid. Steam may push the blender lid off if not held in place.

3. Return saucepan to stove, over low heat. Warm cream; slowly stir into pureed carrots to reach desired consistency. Taste and adjust seasonings with salt and ground white pepper to taste.

Makes 6 to 8 servings

Pairing: Hefeweiss or American pale wheat ale

Note: You can make a low-cal vegan version of this soup with vegetable broth instead of chicken stock, and nonfat almond milk instead of cream.