Try this Beer Cheese Soup recipe, or contribute your own.
Suggest a better descriptionSource: Cooking Light magazine
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 212 | ||
Calories from Fat: 106 (50%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 212
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