What you’ll need…
 
1 yellow onion (finely chopped)

2 garlic cloves (minced)

1 cup pilsner beer

3 cups zucchini squash (1″ cubed)

1 cup rutabaga (peeled, 1” cubed)

2 1/2 cups chicken broth (or vegetable to stay vegan)

1 TBSP grainy dijon mustard

2 TSP soy sauce

½ cup fresh basil (chiffonaded)

1 lemon (zested and juiced)

salt and pepper

olive oil

sour cream (garnish, optional)

 
When I think ‘back to school’, I think ‘zucchini’ and ‘beer’. Zucchini squash because there are approximately fourteen million of them available at any grocery store or neighbour’s backyard at this time of year. Beer because, well, university life is synonymous with beer. What better way to bring these two wonderful things together than in a delicious bowl  of soup? Although the weather seems fairly temperate right now, chances are we’ll be getting some frost before the month comes to an end. Have soup on-hand and be ready to warm up! Start off by cooking the onion and garlic with a drizzle of olive oil in a medium-sized pot until softened, about 5 minutes. Pour the beer into the pot and let cook until liquid has reduced by half, about 8-10 minutes.

Add the zucchini, rutabaga, broth, mustard and soy sauce to the pot. Once it comes to a boil, reduce to low heat and let simmer for 25 minutes. Remove pot from heat to let cool slightly. Next, puree soup until smooth using a food processor or blender. Return to pot, stir in the chopped basil (reserve some for garnish, fresh lemon juice and zest. Season to taste with salt and pepper.)
 
For serving, place a spoonful of sour cream on top and finish with a few pieces of fresh basil. 
Serves 4-5
Total cook time…45 min
 

Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

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