Butternut Squash Soup with Beer
Cozy up with a bowl of this richly flavored Butternut Squash Soup with Beer, a comforting twist on a classic fall favorite. This soup combines the natural sweetness of butternut squash with the malty complexity of your favorite pale ale or lager, creating a perfect harmony of savory and subtly spiced notes. Smooth coconut milk adds a creamy, dairy-free finish, while a touch of cinnamon and nutmeg elevates its warm, earthy essence. Ready in under an hour, this easy one-pot recipe is perfect for weeknight dinners or autumn gatherings. Garnish with fresh parsley and crunchy pumpkin seeds for added texture and visual appeal, and serve it alongside crusty bread for the ultimate cozy meal. Perfect as a hearty appetizer or a stand-alone dish, this beer-infused butternut squash soup is an unforgettable seasonal treat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 cups butternut squash, peeled, seeded, and cubed
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup pale ale or lager beer
- 1 cup unsweetened coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cubed butternut squash to the pot and stir to combine with the onion and garlic.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Remove the pot from heat and blend the soup until smooth using an immersion blender, or transfer it in batches to a countertop blender.
Return the smooth soup to the pot and place it back on the stove over low heat.
Stir in the beer, coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper. Mix until fully incorporated.
Allow the soup to simmer gently for an additional 5 minutes to let the flavors meld.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped parsley and pumpkin seeds, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 37.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4557 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
