Description
A cozy, savory butternut squash cheddar soup made with a can of beer for rich, pub-style flavor. Make it in the slow cooker or on the stovetop — perfect as a starter or with a sandwich and salad.
Slow Cooker– or –
large soup pot
Ingredients
4heaping cups peeled butternut squash, cut into medium sized cubes
2cupsonion, cut into large petals (basically just quarter the onions)
4clovesgarlic
1 12 oz can light beer, I used non-alcoholic (or gluten-free beer)
3cupschicken bone broth, or vegetable broth
½teaspoonsmoked paprika
2teaspoonsDijon mustard
2teaspoonsWorcestershire sauce
1 3/4teaspoonskosher salt
3sprigsfresh thyme
2cupsshredded sharp cheddar
Instructions
Slow Cooker Method:
- Spray a medium-size skillet over medium-low heat with oil and add onion and garlic and sauté, stirring until soft and fragrant, about 5 minutes. Transfer to the slow cooker.
Add the butternut squash, beer, 3 cups chicken bone broth, smoked paprika, Dijon mustard, Worcestershire and salt and stir. Lay fresh thyme on top. Cover and cook on low setting for 7 to 8 hours.
- When done, remove the thyme, add the cheddar cheese and blend with an immersion blender.
Stove Top Method:
- Heat a large pot or Dutch oven over medium heat. Spray with oil and add the onions and garlic, and sauté until soft and fragrant, about 5 minutes.
Add the butternut squash, beer, 4 cups chicken broth instead of 3, smoked paprika, Dijon mustard, Worcestershire and salt, fresh thyme and stir. Bring to a boil then cover and cook on low 30 to 40 minutes, until the butternut squash is very tender.
- When done, remove the thyme, add the cheddar cheese and blend with an immersion blender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
Yields: 9 cups
This soup isn’t thick, but you can make it thicker if desired by adding more butternut or using less beer.
This would be great with a sandwich, garlic bread, or crusty bread for serving.
Nutrition
Serving: 1½ cups, Calories: 243kcal, Carbohydrates: 20.5g, Protein: 15.5g, Fat: 12.5g, Saturated Fat: 6g, Cholesterol: 45mg, Sodium: 804mg, Fiber: 3g, Sugar: 4.5g
