Butternut Squash Cheddar Soup
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.
Foto: SkinnytasteIngredients
- 4 heaping cups peeled butternut squash (cut into medium sized cubes)
- 2 cups onion (cut into large petals (basically just quarter the onions))
- 4 cloves garlic
- 1 12 oz can light beer (I used non-alcoholic (or gluten-free beer))
- 3 cups chicken bone broth (or vegetable broth)
- ½ teaspoon smoked paprika
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 3/4 teaspoons kosher salt
- 3 sprigs fresh thyme
- 2 cups shredded sharp cheddar
Steps
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.
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.
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