Cheddar Ale Soup
All hale the melty, smooth, cheesy Cheddar Ale Soup! It's a soup packed with nutrients, a can of beer and it will help you learn a base cooking skill of making a roux. I promise it is easier than you think!
Servings 8 cups
Calories 154kcal
Ingredients
- 1 small butternut squash you can sub in a can of pumpkin puree instead if you prefer
- 3 stalks celery
- 1 white onion
- 2 cloves garlic
- 1 jalapeno, seeded and diced (remove the seeds)
- 2 cups low-sodium broth veggie, chicken, or bone
- 1 12 oz can of beer
- 8 oz gouda
- 4 oz cheddar
- ⅕ tsp chipotle cayenne pepper or cayenne
- ½ tsp salt (or salt and taste as you go!)
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tbsp spicy brown mustard
- 2 tsp Worcestershire sauce
- 1 tbsp avocado oil or olive, canola, etc
Optional toppings:
- Cheddar popcorn for garnish
- Sour cream or Whole milk plain yogurt for topping
- Freshly cracked pepper or red pepper flakes on top
Instructions
- Cook the butternut squash. You have options! I prefer to put the whole squash into a slow cooker (no water needed, just the lid!) on high for 2-3 hours. If you're short on time, use the microwave or roast it in the oven.
- Make a roux. This may sound intimidating but I promise it's easier than you think and a great cooking skill to master. Melt the butter in a skillet on medium heat. Once melted, add the flour directly to the pan and use a whisk to mix it into a paste. Pour the milk into the skillet and gently increase the heat to medium high. Constantly whisking as you heat the milk to a simmer. As bubbles form and pop rapidly, keep whisking! Once it's thickened (takes 3-5 minutes) add the shredded cheese and stir/fold to combine.
- Once your roux is complete, set it to the side and add the diced celery, jalapeno, onion, and garlic to a soup pot with a tablespoon (drizzle) of oil for 3-5 minutes.
- Add the broth, beer, seasonings, Worcestershire, and mustard to the pot. Stir to combine. Bring to a simmer.
- Add in the cooked butternut squash. Stir to combine.
- Using an immersion blender or standing blender, puree the soup.
- Once pureed, mix in the roux/cheese mixture and top with sour cream/Whole milk plain Greek yogurt, cheddar popcorn, or extra spice. Enjoy with freshly baked pretzels!
Notes
Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @the.kitchen.invitation.