Boundary Bay Brewing Co. Blonde Ale Turkey Recipe

Add a little Boundary Bay to your holiday!  Boundary Bay Brewery & Bistro kitchen manager Ben Glass shares a simple flavor injected turkey recipe that uses Boundary Bay Brewing Co.’s Blonde Ale.

The Soup Dude’s special recipe: Roasted Butternut Squash Soup

The Soup Dude abides…

Brian Canale has worked at Boundary Bay Brewery & Bistro for about five years and has become our sole employee in charge of creating the bistro’s Soup of the Day. Brian got his start cooking in his formative teenage years when he got a job in a kitchen dish washing and worked his way up to cooking and creating recipes.

“What I like best about making soup is seeing and hearing people’s reactions to something I’ve made that is especially tasty” , Canale says. “It’s also really to to come into the kitchen with a blank canvas and create something from scratch.”

Brain does his best to not make the same soup of the day more than once in a month, but sometimes that does get tricky as he does enjoy making some soups more than others. He occasionally gets a number of requests for a certain soup, and when he does, he tries to oblige.

While Brian doesn’t necessarily have favorite soup, he chose this Roasted Butternut Squash recipe to share as he thinks it’s relatively easy to follow and quite tasty too!

Roasted Butternut Squash Soup

2 Butternut squash

3 shallots

2 qt. vegetable stock

1/4 t. ground cinnamon

1 1/2 t. curry powder

1 cup flour

2 red bell peppers

8 cloves garlic

1 1/2 T. brown sugar

1/4 t. ground nutmeg

1/2 t. cayenne (optional)

1 1/2 cup heavy cream

1 T. cider vinegar (for roux)

1/3 cup butter (for roux)

salt and sweet to taste


2 dozen cilantro springs

1/2 cup half and half

1 cup sour cream

pinch each salt, pepper and sugar

Cut the tops off the squash, cut in half and remove seeds. Rough chop the shallots, toss in bowl with the garlic, salt, pepper, and some oil. Hide the peppers, shallots and garlic in the cavity of the squash where the seeds were. Put the squash face down on a baking sheet and brush with a little oil. Bake at 425 degrees until soft — approximately 20-25 minutes. When cool enough to handle, scrape the flesh of the squash off the skins being careful not to get any skin in the soup. Put all the veggies, vegetable stock and spices in a pot and bring to a boil. Remove from heat and blend until smooth. Strain through a china cap and return to stove. Melt the butter and stir in flour to make a roux. Add roux to the pot, stirring frequently. Add the cream. Adjust salt and sweet to taste, add vinegar. For the garnish just throw everything into a food processor and blend until the cilantro is pulverized. Garnish.

Now just imagine these in soup form and how AWESOME it would taste…

Thanks Soup Dude!

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