Amanda’s Golden Pippin Soup
One of our most popular release pairings yet! Amanda whips up this amazing soup for us on the regular and insists that the recipe is so easy, that you can’t possibly mess it up if you use good quality ingredients! It’s totally vegan, went great with Rolling Mist and would work with a lot of our farmhouse ales actually.
Give it a try and let us know what you think!
Ingredients
5 medium Golden Pippin squash. Really any variety of squash… small acorn squash would also work well (we like the Golden Pippin squash from Moondogs Farm)
2 organic shallots
3 cloves of organic garlic
32 ounces organic vegetable broth
Durant olive oil (you can use the olive oil you have at home, but Durant olive oil is on another level from anything else we’ve tried!)
Fresh rosemary
Salt
Instructions
Peel and seed squash. Cut into medium sized chunks and roast until lightly golden in a 450 degree oven (about 15 mins). Remove from oven and allow to cool
Peel garlic and shallots, drizzle with olive oil, and roast at 450 until caramelized. Remove from oven and allow to cool.
Once cool, put the roasted squash, shallots and garlic into a food processor and blend adding broth slowly. Season as you go with salt to taste.
Drizzle with Durant olive oil and garnish with rosemary, before serving with a glass of Rolling Mist!