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Cheesy Butternut Squash and Beer Soup

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.
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Cheesy Butternut Squash and Beer Soup
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Servings: 6
Total Time: 1 hour
Recipe by: Rae


1 (2-lb.) butternut squash
Cooking spray
1 TBSP canola oil
1 cup chopped white onion
3/4 cup chopped carrots
2 garlic cloves, finely chopped
3 TBSP nutritional yeast
1 tsp dry mustard
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
dash cayenne pepper
2 tsp Dijon mustard
12-oz beer
1 1/2 cups vegetable broth
1 1/2 cups milk
4 ounces sharp cheddar cheese, grated


1. 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.

2. Heat oil in a Dutch oven over medium. Add onion and carrots and cook until tender.

3. Add garlic, nutritional yeast, dry mustard, salt, pepper, cayenne, and Dijon mustard and cook, stirring often until aromatic.

4. Add beer; bring to a boil, scraping pan to loosen browned bits. Cook 5 minutes or until liquid is reduced by half.

5. Reduce heat to medium, and stir in the scooped out squash, stock, and milk.

6. Blend the soup using a stick blender of an upright blender add in cheese as you puree.

7. Taste and season with salt and pepper, a splash of beer, or perhaps a touch of honey.

Notes & Tips

If you like beer cheese soup this can offer a healthier alternative. To cut through the squash taste you will need a heavier beer than lager, choose your favorite.

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