Beer Cheese Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 2 lb. butternut squash
  • Cooking spray
  • 1 tbsp. canola oil
  • 1 cup chopped white onion
  • 3/4 cup chopped carrots
  • 2 garlic cloves, finely chopped
  • 3 tbsp. yeast
  • 1 tsp dry mustard
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tsp Dijon
  • 12 oz. bottle pale ale-style beer
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 2 tbsp. cornstarch
  • 2 tbsp. water
  • 4 oz. sharp Cheddar cheese, shredded
  • 2 tbsp. unsalted pumpkin seeds

Directions

  1. Preheat oven to 425. Slice butternut squash in half lengthwise. Coat each cut side with cooking spray. Place squash halves, cut side down, on foil-lined baking sheet. Bake at 425 for 45 minutes. Let stand at room temp 20 minutes. Scoop out 2 1/2 cups flesh. Set aside.

  2. Heat oil in a Dutch oven over medium. Add onion and carrots; cook 5 minutes or until tender. Add garlic, yeast, dry mustard, salt, pepper and Dijon; cook, stirring often, 2 minutes or until aromatic. Add beer; bring to a boil, scraping pan to loosen browned bits. Cook 5 minutes or until liquid is reduced by half. Reduce heat to medium, and stir in squash, stock and milk.

  3. Puree mixture with immersion blender.

  4. Combine cornstarch and 2 tbsp. water in a small bowl; mix well. Whisk cornstarch mixture into soup; cook 5 minutes, stirring often, until soup begins to thicken. Add cheese, stirring until cheese melts and mixture is smooth. Ladle soup evenly into each of 6 bowls. Top each serving with 1 tsp pumpkin seeds.

Email to a friend | Print this recipe | Back