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
Calories: 263kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.