Beer Cheese Soup with Grilled Andouille Sausage

Earlier this week we were out having lunch with Jared's parents. Jared ordered Beer Cheese soup, which I have never made at home. But I thought, "Hmm... I should probably make some of that at home." 

So I did!

Believe it or not, I put plenty of veggies in it, but I blended them up so that even the pickiest and most veggie-averse eaters will enjoy it. It's one of the richest, cheesiest, most flavorful soups I've ever tasted. And topped off with some grilled sausage, it's easily a complete meal for even the biggest appetites. My family loved it so much, it's one of the very few soups I've ever made that had no leftovers. They scraped the pot clean! Hope you enjoy it too!


32 oz. low sodium chicken broth

12 oz. of your favorite beer (I used Dos Equis Lager)

1 medium acorn squash, peeled and diced

1 cup diced celery

1 medium onion, diced

3 garlic cloves, minced

1 teaspoon Worcestershire

salt, pepper and Tony Chachere's seasoning to taste

12 oz. sharp cheddar cheese, freshly shredded

1/2 cup heavy cream

1 lb. Andouille sausage (or really any sausage would work)


1. Add chicken broth, beer, squash, onion, celery, garlic, and Worcestershire to large soup pot or Dutch oven and bring to boil. Turn down heat and simmer until all veggies are tender, 20-30 minutes.

2. While soup is simmering, grill sausage (or brown in cast iron) to desired doneness. I like mine very dark and well-seared on the outside, but still tender and juicy on the inside. That nice dark sear adds so much amazing flavor!

3. Once veggies are nice and tender, remove from heat and carefully blend using an immersion blender. Add salt, pepper and Tony Chachere's seasoning to taste.

4. Add shredded cheddar and stir until melted and well-blended. Add cream and stir until warmed through.

5. Dice sausage. 

6. Serve by ladling soup into bowls and adding a handful of sausage to each bowl.