Beer-Cheese Soup with Roasted Butternut Squash
Beer-cheese soup is a popular dish in Wisconsin, where it is often served at Oktoberfest celebrations.
This is vegetarian and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Beer-Cheese Soup with Roasted Butternut Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 30-35 minutes, or until the squash is tender.
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While the squash is roasting, heat a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened.
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Add the beer and vegetable broth to the pot, and bring to a simmer.
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Once the squash is roasted, remove it from the oven and let it cool slightly. Scoop the flesh out of the skin and add it to the pot.
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Using an immersion blender or regular blender, blend the soup until smooth.
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Stir in the Dijon mustard, Worcestershire sauce, cheddar cheese, and heavy cream. Continue to cook until the cheese is melted and the soup is heated through.
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Season with additional salt and black pepper to taste.
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Serve the soup hot, garnished with chopped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
