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Name: Beer Cheese Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 2-pound Butternut squash; Cooking spray; 1 tablespoon Canola Oil; 1 cup White onion chopped; 3/4 cup Carrots chopped; 2 cloves Garlic minced; 1 teaspoon Dry mustard; 1/2 teaspoon Kosher salt; 1/4 teaspoon Freshly ground pepper; 2 teaspoons Dijon mustard; 1 12-oz bottle Pale ale-style beer; 1 1/2 cups Chicken stock; 1 1/2 cups 2% Milk; 2 tablespoons Cornstarch; 2 tablespoons Water; 4 ounces Sharp Cheddar cheese (about 1 cup)

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INGREDIENTS

1 2-pound Butternut squash
Cooking spray
1 tablespoon Canola Oil
1 cup White onion ; chopped
3/4 cup Carrots ; chopped
2 cloves Garlic ; minced
1 teaspoon Dry mustard
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground pepper
2 teaspoons Dijon mustard
1 12-oz bottle Pale ale-style beer
1 1/2 cups Chicken stock
1 1/2 cups 2% Milk
2 tablespoons Cornstarch
2 tablespoons Water
4 ounces Sharp Cheddar cheese ; (about 1 cup)

Servings

INSTRUCTIONS

Preheat oven to 425 degrees

Slice butternut squash in half lengthwise and coat each cut side with cooking spray

Place squash halves, cut side down, on foil-lined baking sheet

Bake at 425 degrees for 45 minutes

Let stand at room temp 20 minutes

Scoop out 2 1/2 cups of flesh and set aside

Heat oil in a Dutch oven over medium heat

Add onion and carrots and cook 5 minutes or until tender

Add garlic, dry mustard, salt, pepper and Dijon mustard

Cook, stirring often, 2 minutes or until aromatic

Add beer and bring to a boil, scraping pan to loosen brown bits

Cook 5 minutes or until liquid is reduced by half

Stir in squash, stock and milk

Pour mixture into a blender and process until smooth

Pour mixture back into Dutch oven

Combine cornstarch and 2 T water in a small bowl and mix well

Whisk cornstarch mixture into the soup and cook 5 minutes, stirring often, until soup begins to thicken

Add cheese, stirring until cheese melts and mixture is smooth

Ladle soup into bowls

NOTES

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Beer Cheese Soup

1 2-pound Butternut squash
 Cooking spray
1 tablespoon Canola Oil
1 cup White onion chopped
3/4 cup Carrots chopped
2 cloves Garlic minced
1 teaspoon Dry mustard
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground pepper
2 teaspoons Dijon mustard
1 12-oz bottle Pale ale-style beer
1 1/2 cups Chicken stock
1 1/2 cups 2% Milk
2 tablespoons Cornstarch
2 tablespoons Water
4 ounces Sharp Cheddar cheese (about 1 cup)

Preheat oven to 425 degrees
Slice butternut squash in half lengthwise and coat each cut side with cooking spray
Place squash halves, cut side down, on foil-lined baking sheet
Bake at 425 degrees for 45 minutes
Let stand at room temp 20 minutes
Scoop out 2 1/2 cups of flesh and set aside

Heat oil in a Dutch oven over medium heat
Add onion and carrots and cook 5 minutes or until tender
Add garlic, dry mustard, salt, pepper and Dijon mustard
Cook, stirring often, 2 minutes or until aromatic
Add beer and bring to a boil, scraping pan to loosen brown bits
Cook 5 minutes or until liquid is reduced by half
Stir in squash, stock and milk

Pour mixture into a blender and process until smooth
Pour mixture back into Dutch oven

Combine cornstarch and 2 T water in  a small bowl and mix well
Whisk cornstarch mixture into the soup and cook 5 minutes, stirring often, until soup begins to thicken
Add cheese, stirring until cheese melts and mixture is smooth
Ladle soup into bowls

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 6 Servings

Calories: 212
Calories from Fat: 106 (50%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.4g
Cholesterol 27mg		8 %
Sodium 592.6mg		20 %
Potassium 372.6mg		10 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 13.7g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 212

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