This soup was okay. You could still taste the beer a little, though, and I am not a fan of beer. We ate it, but I probably wouldn’t make it again. Meh.
Beer Cheese Soup
(Cooking Light, Oct. 2017)
time needed: 1 hour, 10 min.
1 (2-lb.) butternut squash
1 tablespoon canola oil
1 cup chopped white onion
3/4 cup chopped carrots
2 garlic cloves, finely chopped
3 tablespoons nutritional yeast
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard 1 (12-oz.)
bottle pale ale-style beer
1 1/2 cups unsalted chicken stock (I used vegetarian “chicken” stock)
1 1/2 cups 2% reduced-fat milk
2 tablespoons cornstarch
2 tablespoons water
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons unsalted pumpkin seeds
Preheat oven to 425°F. 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°F for 45 minutes. Let stand at room temperature 20 minutes. Scoop out 2 1/2 cups flesh. Set aside.
Heat oil in a Dutch oven over medium. Add onion and carrots; cook 5 minutes or until tender. Add garlic, nutritional yeast, dry mustard, salt, pepper, and Dijon mustard; 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.
Pour mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Pour mixture back into Dutch oven.
Combine cornstarch and 2 tablespoons 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 teaspoon pumpkin seeds.