Beer Cheese Soup

Here's what you'll need:

• 1 (2 lb) butternut squash, cubed
• 1 tablespoon of canola oil
• 1 cup of chopped white onion
• 3/4 cup of chopped carrots
• 2 garlic cloves, finely chopped
• 1 tablespoon of dry mustard
• Salt and pepper
• 2 tablespoons of dijon mustard
• 1 (12 ounce) bottle of pale ale-style beer
• 1 1/2 cups of unsalted chicken stock
• 1 1/2 cups of 2% reduced-fat milk
• 2 tablespoons of cornstarch
• 2 tablespoons of water
• 1 cup of shredded sharp cheddar cheese
• (Optional) Salted pumpkin seeds for garnish

Instructions:

1. Preheat the oven to 425 degrees. Line a large baking pan with aluminum foil and lightly grease with cooking spray. 
2. Place the squash cubes on the baking sheet, lightly spray with cooking spray and toss to coat. Bake for about 20-25 minutes until squash is tender and cooked through.
3. In a soup pot or dutch oven, heat the canola oil over medium heat. 
4. Add the onions and carrots to the pot and cook for about 5 minutes or until tender. 
5. Next add in the chopped garlic, dry mustard, Dijon mustard, salt and pepper. Stir for about 2 minutes or until aromatic. 
6. Add in the beer and bring to a boil. Cook for about 5 minutes or until liquid is reduced by half. 
7. Stir in the cooked squash, chicken stock and milk and heat through. 
8. Pour the mixture into a blender or food processor and liquefy.  (Be sure to allow the steam to release while blending.)
9. Pour the mixture back back into the Dutch oven and continue to heat. 
10. In a small seperate bowl, combine cornstarch and water. Whisk the mixture into the soup slowly and cook for an additional 5 minutes. 
11. Lastly, add in the cheese and whisky until smooth. 
12. Ladle soup into your bowls, garnish with pumpkin seeds and enjoy!

This soup has a little bit of a healthy twist without compromising the flavor. The recipe is from Cooking Light, and I just added in a short cut with the pre-cut butternut squash.