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Cheesy Butternut Squash and Beer Soup

A rich and cheesy roasted butternut squash soup with carrot, onion, garlic, and beer.

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10 people Yepped this recipe

servings: 6

total time: 1 hour 30 minutes

added on 04/08/2018

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

Preheat the oven to 425°F.
Slice butternut squash in half lengthwise then drizzle 1 tsp of olive oil over the cut-sides.
Place the squash halves, cut side down, on a foil-lined baking sheet then bake in the preheated oven for 1 hour.
Take the squash out of the oven and allow to cool then scoop out the flesh of the squash and set aside.
Heat 1 TBSP of olive oil in a Dutch oven over medium.
Add the onion and carrots to the Dutch oven and cook, stirring occasionally, until tender, about 6 minutes.
Stir in the garlic, nutritional yeast, dry mustard, salt, pepper, cayenne, and Dijon mustard.
Pour in the beer then bring to a boil and cook, stirring often, for about 5 minutes or until the liquid is reduced by half.
Reduce the heat to medium then stir in the scooped out squash, vegetable broth, and milk.
Use an immersion blender, or a stand blender in batches, to puree the soup.
Stie in the cheese until fully incorporated into the soup.
Season the soup with salt & pepper to taste.