Beer-Cheese Soup with Roasted Butternut Squash
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!
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Gouda | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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