My Texas Kitchen

Butternut Squash Beer & Cheese Soup

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Winter means new crops and Butternut squash is one of my favorites to experiment with. Here is a recipe I came up with one day when an empty fridge was staring me in the face. I love cooking with very limited ingredients some of my favorite meals come from those times. The squash makes this so velvety and smooth without any cream. It is the perfect winter warmer.

Special Tools
An immersion blender really makes this better (this one was rated #1 by Cooks Illustrated).

1 small Butternut squash (you could use an Acorn squash or a Sugar Pie pumpkin but a Butternut is a little creamier), peeled and cut into 1 inch cubes
1/2 medium Onion, chopped
1 Carrot, chopped
1 stalk Celery, chopped
2 cups shredded cheese (I used some cheap yellow cheddar, I am sure fancy cheese would taste fancier)
1 Tbls flour
2 cups chicken stock (I used low sodium)
1 Beer, something you like (I used a local amber lager Rahr & Sons Buffalo Butt)
A big pinch of dried thyme
A big pinch of my Cajun seasoning
A regular pinch of mustard powder
A few dashes of Cajun Hot Sauce like Crystals, Franks, Tabasco ( I used my own Cajun Hot Sauce)
Salt & Pepper
Butter or Canola Oil

I like air popped popcorn but homemade croutons would be good.

In a dutch oven heat a little canola oil or butter (I used a small mix of both). On a medium heat saute veggies until the onion starts to become translucent, stir frequently to prevent burning. Add flour and spices and stir to incorporate, cook for a minute don’t let anything burn. Add chicken stock and beer, salt, pepper. Don’t over salt you can always adjust later. Turn heat on high and bring to a boil, stir, reduce the heat to low and cover. Cook for 20-30 minutes.

Test veggies to make sure they are very tender, if they are not then cook some more. If they are done, add the hot sauce, then taste and adjust salt and spice.

Remove from heat. Use immersion blender to blend the soup completely smooth, while the blender is going add the cheese a handful at a time. Blend until completely smooth. Top with popcorn or croutons. Enjoy.

Local Ingredients Used:
Butternut Squash from the Dallas Farmers Market
Rahr & Son’s Beer


Written by mytexaskitchen

November 11, 2010 at 7:04 pm

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