Description
A delicious and creamy butternut squash soup with sharp cheddar, perfect for chilly days.
Ingredients
Scale
- 4 heaping cups peeled butternut squash (cut into medium sized cubes)
- 2 cups onion (cut into large petals)
- 4 cloves garlic
- 1 12 oz can light beer (non-alcoholic or gluten-free)
- 3 cups chicken bone broth (or vegetable broth)
- ½ teaspoon smoked paprika
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt
- 3 sprigs fresh thyme
- 2 cups shredded sharp cheddar
Instructions
- Spray a medium-size skillet over medium-low heat with oil and add onion and garlic. 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. Stir and lay fresh thyme on top. Cover and cook on low for 7 to 8 hours.
- When done, remove the thyme, add the cheddar cheese and blend with an immersion blender.
- In a large pot or Dutch oven over medium heat, spray with oil and add the onions and garlic again, sautéing 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. Stir, bring to a boil, then cover and cook on low for 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.
Notes
- This soup can be made with either chicken or vegetable broth depending on your diet preferences.
- For a creamier texture, additional cheese can be added.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg