Categories: Soup

Ingredients

• 2 lb. butternut squash
• Cooking spray
• 1 tbsp. canola oil
• 1 cup chopped white onion
• 3/4 cup chopped carrots
• 2 garlic cloves, finely chopped
• 3 tbsp. yeast
• 1 tsp dry mustard
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp Dijon
• 12 oz. bottle pale ale-style beer
• 1 1/2 cups chicken stock
• 1 1/2 cups milk
• 2 tbsp. cornstarch
• 2 tbsp. water
• 4 oz. sharp Cheddar cheese, shredded
• 2 tbsp. unsalted pumpkin seeds

Directions

1. Preheat oven to 425. Slice butternut squash in half lengthwise. Coat each cut side with cooking spray. Place squash halves, cut side down, on foil-lined baking sheet. Bake at 425 for 45 minutes. Let stand at room temp 20 minutes. Scoop out 2 1/2 cups flesh. Set aside.

2. Heat oil in a Dutch oven over medium. Add onion and carrots; cook 5 minutes or until tender. Add garlic, yeast, dry mustard, salt, pepper and Dijon; cook, stirring often, 2 minutes or until aromatic. Add beer; bring to a boil, scraping pan to loosen browned bits. Cook 5 minutes or until liquid is reduced by half. Reduce heat to medium, and stir in squash, stock and milk.

3. Puree mixture with immersion blender.

4. Combine cornstarch and 2 tbsp. water in a small bowl; mix well. Whisk cornstarch mixture into soup; cook 5 minutes, stirring often, until soup begins to thicken. Add cheese, stirring until cheese melts and mixture is smooth. Ladle soup evenly into each of 6 bowls. Top each serving with 1 tsp pumpkin seeds.

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