Butternut Beer Cheese Soup
User Reviews
5
3 reviews
Excellent
Butternut Beer Cheese Soup
Report
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!
Share:
Ingredients
- 1 tablespoon butter or oil
- 1 onion chopped, large
- 1 cup broccoli slaw finely chopped or chopped broccoli stem - optional
- 2 garlic finely chopped, cloves
- ¼ cup nutritional yeast optional
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1/4 teaspoon Turmeric
- 1 12- ounce beer bottle
- 1 butternut squash roasted, (about 3 cups, large
- 1 1/2 cups vegetable broth or chicken broth
- 1 cup milk skim
- 8 ounces cheddar cheese shredded (about 2 cups, sharp
- 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
3 reviews
Excellent
Other Recipes
You'll Also Love
