Butternut Beer Cheese Soup

I don’t know about you but it is soup season here! I wanted to make something nutritious, delicious and comforting this time of year – soup it is.

This Butternut Beer Cheese soup is creamy and filling! I don’t like a soup that leaves me hungry an hour later. So what helps make it so filling? For starters there’s an entire butternut squash pureed into it which adds lots of insoluble and soluble fiber. Both forms are important for our body as they assist with feeling full, satisfied and keep our bowels healthy. Fiber is also what feeds our gut health keeping those little bacteria colonies happy too!

The cheese in the soup also makes it filling and satiating. I used a mix of gouda and mild cheddar but you could experiment with any type of cheese you want. Remember, cheese provides protein, fat, and the mineral calcium that supports our bone health. Mix this in with the other ingredients and the soup is a powerhouse of nutrition without lacking flavor.

Ready to make it? Here you go! 

Butternut Beer Cheese Soup

Course dinner, Soup
Keyword beer, cheese, soup

Ingredients

  • 1 small butternut squash you can sub in a can of pumpkin puree instead if you prefer
  • 3 stalks celery
  • 1 white onion
  • 2 cloves garlic
  • 1 jalapeno, seeded and diced
  • 2 cups low-sodium broth veggie, chicken, or bone
  • 1 12 oz can of beer, preferably a lager
  • 7-8 oz block of gouda, shredded
  • 4 oz mild cheddar, shredded
  • 1/8 tsp chipotle cayenne pepper or cayenne
  • 1/2 tsp salt (or salt as you go and taste as you go!)
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp spicy brown mustard
  • 2 tsp Worcestershire sauce
  • 1 tbsp avocado oil or olive, canola, etc

Optional toppings:

  • Cheddar popcorn for garnish
  • Sour cream or Whole milk plain yogurt for topping
  • Freshly cracked pepper or red pepper flakes on top

Instructions

  1. Cook the butternut squash. You have options! I prefer to put the whole squash into a slow cooker (no water needed, just the lid!) on high for 2-3 hours.

  2. Make a roux: Take your butter and melt it over a skillet on medium heat. Once melted, add the flour directly to the pan and use a whisk to mix it into a paste. Pour the milk into the skillet and gently increase the heat. Constantly whisking as you heat the milk only to a simmer. As bubbles form and pop rapidly, keep whisking! Once it's thickened (takes 3-5 minutes) add your shredded cheese and stir/fold to combine.

  3. Once your roux is complete, set it to the side and add your diced celery, jalapeno, onion, and garlic to a pot. Saute in oil for 2-3 minutes.

  4. Add the broth, beer, seasonings, Worcestershire, and mustard. Stir to combine. Bring to a simmer.

  5. Add in the cooked butternut squash. Stir to combine.

  6. Using an immersion blender or standing blender, puree the soup.

  7. Once pureed, mix in the roux/cheese mixture and top with sour cream/Whole milk plain Greek yogurt, cheddar popcorn, or extra spice. Enjoy with freshly baked pretzels!

Recipe Notes

Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @The.Intuitive.Kitchen.RD

Why did you add beer to it? 

It’s a great way to change up the type of liquid you cook with because let’s be honest, most of the time it’s broth and milk. What else do we use? Experimenting with the type of beer is also a fun way to infuse malty flavors, hops, and an aroma of both as well. If you watch the cooking demo below (or listen to the audio version on my podcast) you’ll get to hear a no-no when it comes to cooking with beer. My poor husband tried really hard but we had a major meal failure and opted for take-out that night  😉

Lastly, as I added in the recipe notes, I didn’t add a lot of extra heat or spices so when I served this dish I mixed in freshly cracked pepper and red pepper flakes. If you pepper your food correctly, it compliments the meal and doesn’t just take over with spice. This takes some practice and individual attention but you’ll get better as you use it more.

Would you add a protein into this soup? I purposefully didn’t because I wanted a purely smooth and creamy texture but I did top it with popcorn and enjoyed it with fresh baked (from frozen) pretzels.

Let me know if you try making it! Grab the ingredients and watch the Youtube video to cook along with me – especially if you’re not sure how to get that roux going. It’s SO simple and a great skill – promise! Happy Cooking!

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