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.
Cuisine American, German
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Sarah Trenalone
1butternut squash (medium-sized), peeled, deseeded, and cut into 1/2" thick slices
1cauliflower head (medium-sized), broken into florets
1tspred chili flakesDouble for a spicier soup
1 1/2cupsmilk (2% or whole), plus more if desired
1cuplager-style beer, plus more if desired
2ozsharp cheddar, freshly shredded
2ozParmesan, freshly shredded
warm pretzels, to serve with (optional)
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.
Nutrition information does not include optional pretzels.