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Beer cheese soup in a serving pot and bowls. Pretzels and spoons on the table.
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Beer Cheese Soup with Cauliflower

This healthy Beer Cheese Soup with cauliflower and butternut squash is a healthy twist on a classic!  This soup is perfect for both Oktoberfest and Game Day!
Makes approximately 8 bowls of soup.  Serves more if used as a dip.
Course Soup
Cuisine American, German
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 175kcal

Ingredients

  • 1 butternut squash (medium-sized), peeled, deseeded, and cut into 1/2" thick slices
  • 1 cauliflower head (medium-sized), broken into florets
  • 2 TB olive oil
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp red chili flakes Double for a spicier soup
  • 1 1/2 cups milk (2% or whole), plus more if desired
  • 1 cup lager-style beer, plus more if desired
  • 2 oz sharp cheddar, freshly shredded
  • 2 oz Parmesan, freshly shredded
  • warm pretzels, to serve with (optional)

Instructions

  • Preheat oven to 425ºF.
  • Arrange the butternut squash on a single layer on a baking sheet.  Arrange the cauliflower florets on a separate baking sheet.  Drizzle with olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
  • Add the squash to the oven and roast for 30 minutes.  After 15 minutes, add the cauliflower.  Roast until both trays of veggies are tender when pierced with a fork.
  • Add veggies, milk, beer, and cheese to a soup pot.  Use an immersion blender and blend until creamy.  
    Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.
    Note: Depending on the size of your vegetables, you may need to add more liquid to the soup.  Taste the soup, and add more beer if you want a stronger beer flavor, or more milk for a milder flavor.
  • Warm soup in the soup pot until heated through.
    Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" while serving guests at a party.
  • Serve with pretzels. 
  • Leftovers / Make Ahead: This soup reheats well, and will last for 3-4 days in the refrigerator.

Notes

Nutrition information does not include optional pretzels.

Nutrition

Calories: 175kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 772mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10485IU | Vitamin C: 26.2mg | Calcium: 235mg | Iron: 1mg