Warm and cheesy with a hint of smoke, this Butternut Beer Cheese Soup even adds a little nutrition to a winter classic. Kind of like grown up comfort food!
Years ago, I ate a lot of beer cheese soup. Back in the day, I was working for an IT consulting firm and traveled regularly to Green Bay, home of the Green Bay Packers. We often stopped for lunch at a local microbrewery (Titletown Brewery) that served a delicious Beer Cheese Soup. Mixing beer and cheese–yum! Can you say Wisconsin?
Alas, time moves on and so do menus. I’ve been hoping to recreate the soup for years.
Recently I started seeing a lot of Butternut Beer Cheese soup online, and decided it was time to try a revival. In just two tries, I had it close enough—and with extra veggies even!
I love a nice warming soup in winter—and especially during the holiday season. And when you have out of town guests—or students home on break, there’s nothing like cooking up a couple big pots for an ongoing buffet. Easy and crowd-pleasing!
Just add bread and cold cuts.
- • 1 tablespoon butter or oil
- • 1 large onion, chopped
- • 1 cup broccoli slaw, finely chopped (or julienned & 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 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)
- Cook onion and chopped broccoli slaw, if using, in butter or oil until tender. Add garlic, yeast, seasonings and beer. Boil vigorously for 3-5 minutes until reduced.
- Scoop out the squash and add, with the broth to a blender. Puree 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.
- 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!
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