Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

This was the third recipe I made for the Farm to Table Harvest Tasting last weekend and it went over really well!!  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!! I can’t wait for you to try this – - another great precursor to Thanksgiving.

Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

Beer Cheese Soup w/Roasted Butternut Squash

 

Beer Cheese Soup w/Roasted Butternut Squash

Ingredients

  • 1 butternut squash
  • 2 celery stalks, diced
  • 1/2 large white onion, diced
  • 3 cloves garlic, minced
  • 48 oz. chicken stock
  • 1 12 oz. porter beer (I prefer Great Lakes Brewing Co. Edmund Fitzgerald)
  • 1/2 cup flour
  • 2 cups 2% milk, plus extra if needed
  • 3 tbsp. butter
  • 1/2 cup cream
  • 1/2 tsp. cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 lb. white cheddar
  • 1/2 lb. sharp cheddar
  • 1/2 lb. Gouda
  • salt and pepper
  • olive oil for drizzling

Instructions

Preheat the oven to 425 degrees.

Half the squash, lengthwise, and scoop out the seeds with a spoon. Place the squash, skin-side down, on a foil-lined baking sheet. Drizzle with olive oil and roast, uncovered, for 1 hour.

In a large soup pot, drizzle olive oil and add onion and celery over medium heat. Add a pinch of salt and pepper and then add garlic 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. 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 cheese and continue to whisk, until melted into the sauce. Season with salt and pepper and remove from heat.

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

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

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

To serve, garnish with chives and remaining cheese.

4 Responses to “Beer Cheese Soup w/Roasted Butternut Squash”

  1. Donna Speer says:

    What is a porter beer? What would I substitute for if I can’t find it?

    Thanks, Donna

  2. Mary Ann says:

    How many servings is this recipe … which sounds delicious!

Trackbacks/Pingbacks

  1. Notes from the Kitchen…Market District #HoppyHour w/Great Lakes Brewing Co. | Mediterranean Baby Family Food Blog - [...] Fitzgerald is another one of my favorite Great Lakes beers.  I used it in my Beer Cheese Soup w/Roasted ...
  2. Mediterranean Baby WINS the Harvest Festival Cook Off | Mediterranean Baby Family Food Blog - [...] entry included 3 dishes: Beer Cheese Soup w/Roasted Butternut Squash, Thanksgiving Bites over Fresh Cranberry Sauce, and Harvest Filo Cups w/Rum Reduction ...

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