Butternut Squash Soup with Beer and Cheese

This soup is a (slightly) healthier take on the traditional beer cheese soup. Using butternut squash soup as a base, we've added a bit of beer, some delicious Wisconsin cheese, and created the perfect soup for a casual autumn night. The soup becomes ultra-silky and rich when you add a bit of heavy cream. But, you can also choose to serve it simply with a few scallions strewn on top.

Serve with sour apple-kraut quesadillas or a green salad and a bit of crusty sourdough bread.
 Butternut Squash Soup with Beer and Cheese
serves 4-6

  • 2 T butter
  • 2 tsp olive oil
  • 1 1/2 spanish onions, diced
  • 3 cloves of garlic, minced
  • 1 medium butternut squash, peeled and diced (about 6 cups of diced squash)
  • 4 cups chicken or vegetable stock
  • 1/2 - 2/3 cups whipping cream (optional)
  • 3 cups shredded aged gouda
  • 12 oz pumpkin lager (brown ale or English ale can also be used)
  • 1/2 cup chopped scallions

Heat butter and oil over medium heat in the bottom of a medium stock pot. Add onion and saute for 5 minutes, or until the onion begins to turn transparent. Add garlic and sautee for a couple more minutes. Add butternut squash. Toss to combine.

Pour stock over the top of the squash and bring to a boil. Simmer for 20-30 minutes, or until the squash is very tender.

Puree the soup in batches in a blender, or in the pot with an immersion blender, until very smooth.

Now, choose your own adventure:

OPTION 1 (creamy soup):
Add cream to the soup. Bring to a boil. Reduce heat to low, and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions.


OPTION 2:
Avoid the cream at this point. Reduce heat to low and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions and a whorl of heavy cream (optional).

Get the full post Over at Burp!.

6 comments:

Erik said...

Wow! I have seen butternut squash combined with a lot of things before, but never beer! I am going to have to try this!

Parker said...

I saw a similar recipe and was so curious to know if beer actually worked in it...It certainly looks appetizing. Nice decor.

Jinx said...

Yum!

Maybe we should have a Fall Soup Party, what with all the Butternuts we seem to be "souping" up!!

Lynnylu said...

Great soup! I love the winter squash. I'll definitely make this recipe

Ashley said...

I made this soup last night and it was delicious! I changed a few things in the recipe. I only added half of the beer and cheese (I couldn't find gouda so I used manchengo instead) and I also added a bit of nutmeg, salt and pepper. Also, instead of adding the heavy cream, I added a dollop of creme fraiche. Thanks for the recipe!!

Lo said...

Ashley - I'll bet Manchego was excellent in here! Glad you enjoyed.