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Beer-Cheese Soup with Roasted Butternut Squash

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Level: Easy

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Description

I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!

Ingredients

  • 1 whole Butternut Squash
  • 2 stalks Celery, Diced
  • ½ whole White Onion, Diced
  • 3 cloves Garlic, Minced
  • 12 ounces, fluid Porter Beer (Great Lakes Brewing Co. Edmund Fitzgerald)
  • 48 ounces, fluid Chicken Stock
  • 3 Tablespoons Butter
  • ½ cups Flour
  • 2 cups 2% Milk, Plus Extra If Needed
  • ½ cups Cream
  • ½ pounds Gouda, Grated
  • ½ pounds White Cheddar, Grated
  • ½ pounds Sharp Cheddar, Grated
  • ½ teaspoons Cumin
  • ¼ teaspoons Paprika
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper
  • Olive Oil, For Drizzling
  • Optional For Garnish: Chopped Chives

Preparation

Preheat the oven to 425 F.

Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the squash, skin-side down, on a foil-lined rimmed baking sheet. Drizzle the flesh with olive oil and roast, uncovered, for 1 hour. While it’s roasting, proceed to the next steps.

In a large soup pot over medium heat, drizzle a bit of olive oil and add onion and celery. Cook until the vegetables start to soften. Add a pinch of salt and pepper and then add garlic and cook until fragrant.

Add beer and chicken stock and bring to a boil. Immediately reduce heat to a low simmer and cover.

In another medium pot, melt butter over medium-low heat. Add flour and whisk to combine while you cook for about a minute. Slowly add milk and cream while continuously whisking to avoid lumps. (Don’t worry too much about the consistency because you will be pureeing the soup later.)

Add 3/4 of the total amount of cheese and continue to whisk, until cheese is melted into the sauce. Season with the seasonings and a dash of salt and pepper and remove from heat.

Be sure the soup is still simmering, but not boiling. Using a ladle, add cheese sauce into the soup one ladle at a time, stirring continuously.

At this point, the squash should be fork tender. Remove it from the oven and allow it to cool enough to be handled. Using s spoon, scoop the squash out of the skin and add it into the soup. Discard the skins.

Using a hand blender/wand, puree the soup in the soup pot to desired consistency. Taste and add salt and pepper to taste.

To serve, garnish with chives and remaining cheese.

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