Butternut Beer Cheese Soup
User Reviews
5.0
3 reviews
Excellent
Butternut Beer Cheese Soup
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Warm and cheesy with a hint of smoke, this Butternut Beer Cheese Soup adds a little nutrition to a winter classic. Kind of like grown up comfort food!
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Ingredients
- 1 tablespoon butter or oil
- 1 large onion chopped
- 1 cup broccoli slaw finely chopped or chopped broccoli stem - optional
- 2 garlic cloves finely chopped
- ¼ cup nutritional yeast optional
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1/4 teaspoon Turmeric
- 1 12- ounce bottle beer
- 1 large butternut squash roasted, (about 3 cups)
- 1 1/2 cups vegetable or chicken broth
- 1 cup skim milk
- 8 ounces sharp cheddar cheese shredded (about 2 cups)
- 1 Tablespoon cornstarch optional
Instructions
- Cook onion and chopped broccoli, if using, in butter or oil until tender. Add garlic, yeast, seasonings and beer. Boil vigorously for 3-5 minutes until reduced.
- Puree the squash with the broth in a blender on high until smooth. Add to the soup and bring back to a boil. Remove from the heat and stir in the milk. Toss the shredded cheese with cornstarch, if using, then add to the soup. Stir until melted and serve.
Notes
- If you reheat leftovers, cook until hot, but do not boil, or the soup may curdle.
- There are a number of optional ingredients. These are things you may not have on hand -- it's happened to me and I skipped them and the soup still worked. Don't you love a flexible recipe!
Nutrition Information
Show Details
Calories
263kcal
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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