This past Friday night, Eric and I were lucky enough to be at Billy’s on Burnet for the Austin Beerworks Sputnik Cacao Russian Imperial Oatmeal Stout (whew!) cask tapping, along with our friends Kris and Julie. This stuff was excellent. Smooth, rich, dark, and a tad chocolatey. We regularly buy cans of Austin Beerworks’ wonderful Black Thunder and Peacemaker to drink poolside, so we relished the opportunity to try one of their winter brews, fresh from the cask.
That experience, plus the presence of a giant butternut squash and a few potatoes, inspired this filling, flavorful soup. We’re still getting tons of sage from our allotment garden, and I never tire of frying it in some butter or bacon fat and enjoying it on pasta or as a soup topping. Sage pairs beautifully with this soup, and complements the crunchy bacon perfectly. In fact, I’m having the leftovers for lunch, and I can’t wait!
1 large butternut squash, deseeded, peeled, and roughly cubed
3-4 medium waxy potatoes, washed and/or peeled, and roughly cubed
4 Tbsp unsalted butter
1/2 white onion, finely diced
2 cloves of garlic, roughly chopped
~1 quart chicken (or vegetable) broth
salt and pepper, to taste
1/2 pint stout (try Austin Beerworks Sputnik, if you can get it!)
~1/2 cup heavy cream
~1/3 cup bacon, pre-cooked and crumbled
handful fresh sage leaves
1. In a large stock pot, melt butter over medium heat. Add onions and sauté for about five minutes, until fragrant and translucent. Add garlic and stir for another minute or two, then add squash and potatoes. Sauté for another five minutes or so, stirring frequently, then pour in chick broth (enough so that the vegetables are covered), and increase heat to high.
2. Bring broth to a boil, then reduce heat to a simmer. Add salt and pepper to taste. Cover and cook for at least thirty minutes, or until the squash are cooked through, soft, and easy breakable. Add more broth, or water, if the soup is too thick.
3. Once the vegetables are soft, pour the soup into a blender or large food processor and mix to desired texture. For this type of soup, I like to blend about 3/4 of the mixture, leaving the rest in the pot, so that the finished dish contains some nice chunky bits of potato and squash. If you want a smooth soup, just blend all of it; you may need to do it in two batches. After blending, return the soup to the pot, over low heat.
4. Add stout, stir, and cook for a further five minutes or so. Meanwhile, in a separate pan, warm bacon over medium heat. Add sage, stir in the resultant bacon grease, and cook until the herbs are slightly crispy. Remove from heat and set aside.
5. Add cream to soup and stir thoroughly. Allow the soup to continue to cook until very warm throughout. If your soup starts to bubble or boil, reduce heat.
6. Ladle soup into serving bowls and top with crumbled bacon and crispy sage. Serve immediately, preferably with additional stout!
Eric enjoyed his bowl with some leftover homemade bread.
*Reds or Yukonn golds are good. I left the skins on for this batch, for additional heft, texture, and nutritional value. Feel free to peel them if you prefer.