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Butternut Squash Cheddar Soup in a bowl with bread

Butternut Squash Cheddar Soup

4.75 from 12 votes
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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Course: Soup
Cuisine: American

Equipment

Ingredients

  • 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

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.

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
- WW Points: 5