Adapted from Cooking Light, this squash soup is not overly sweet, packs a cheese punch while using little cheese, and is deliciously satisfying without a ton of calories.
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 1 hour or until tender. 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 and cook until tender.
Add garlic, nutritional yeast, dry mustard, salt, pepper, cayenne, and Dijon mustard and cook, stirring often 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 the scooped out squash, stock, and milk.
Blend the soup using a stick blender of an upright blender add in cheese as you puree.
Taste and season with salt and pepper, a splash of beer, or perhaps a touch of honey.
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