A Colorado crafted recipe with a Colorado craft beer

By Kristen Kuchar

Located inside the Union Station complex, Terminal Bar serves a variety of elevated pub grub — tacos, sandwiches, salads and starters.

This butternut squash soup is a savory, cold-weather favorite and is best enjoyed with a local pint. From the 20-plus Colorado-made brews on tap, the Terminal Bar team decided to pair this soup with Station 26 Brewing Co.’s Juicy Banger IPA, which features notes of apricot, papaya and citrus.

Ingredients

Makes 3 quarts

1 tbsp avocado oil

1 medium to large butternut squash, peeled, deseeded (large dice)

3 large carrots (rough chop)

1 large yellow onion (rough chop)

2 oz butter

¼ cup brown sugar

2 bay leaves (dry)

1 quart milk

1 quart heavy cream,

½ tsp ground nutmeg

½ tsp cinnamon

salt and pepper to taste

Directions

• Toss squash and carrots in 1 tablespoons of oil, season with salt and pepper

• Roast squash and carrots in 400-degree oven until caramelized (good amount of color)

• In a medium-size stock pot melt butter and sweat chopped onions, season with a pinch of salt

• Add cinnamon, nutmeg, bay leaf and brown sugar, mix well

• Add roasted squash mix and mix well to incorporate flavor

• Add cream and milk, then cover with water

• Bring to a boil and reduce heat to simmer

• Once carrot and squash are soft to the touch, puree until smooth

• Add water if needed to reach desired consistency

• Season to taste, then strain using small china cap to remove
any missed pieces

• Cool and enjoy