Cozy Butternut Squash Cheddar Soup made with tangy cheese and a can of beer delivers rich pub-style flavor. Easy to make in a slow cooker or on the stovetop, this comforting soup is perfect as an appetizer or served on a sandwich or salad.
Butternut Squash Soup with Cheddar Cheese
This Butternut Squash Cheddar Soup was even better than I expected. Tommy came back for a few seconds and I was enjoying the leftovers for lunch the next day! Cozy, savory, and full of tangy cheddar cheese and rich flavor. beer can (I used non-alcoholic, but any beer will work) and gives it a delicious pub-style depth. It can be made in a slow cooker or on the stovetop and makes an easy appetizer or cozy dinner perfect with sandwiches and salads. I gave some soup to my elderly neighbor, and his only complaint the next day was that there was nothing left. It’s that cozy and satisfying. If you prefer a more classic version, try my Butternut Squash Soup here.
Why This Pub Style Butternut Squash Soup Recipe Works
I’ve tested numerous butternut squash soups over the years, but this version offers something even more special. Cheddar cheese and beer add a savory depth that balances the sweetness of the squash without weighing the soup down. It adds the richness of beer cheese soup to the lightness and nutrition of vegetable puree. Plus, you can make it in a slow cooker. or You can use it to suit your schedule, whether you’re preparing a meal or doing last-minute dishes.
- Comfort food: It’s cheesy, creamy and warm. Perfect for cold weather.
- Slow Cooker: It’s so easy to set it and forget it!
- High in protein: Cheese and bone broth boost the soup’s protein content, providing 15.5 grams per serving.
- variable: Enjoy as a side or main dish with good bread, salads or sandwiches.
For more quick and delicious meal ideas, check out my soup recipes and butternut squash recipe collections.
materials needed
Here are the ingredients for this pub-style butternut squash soup: See recipe card below for exact measurements.
- Butternut Squash: Peel the squash and cut into medium-sized cubes. Check out our tips on how to cut winter squash more easily, or if you’re short on time, buy pre-cut squash from your local supermarket.
- Aromatic: There’s no need to finely chop the onion or garlic because you’ll puree everything at the end.
- beer: Choose your favorite light beer, such as Blonde or Pilsner, and if you don’t drink alcohol, choose a non-alcoholic beer.
- chicken bone broth It has a lot more protein than regular broth, but either way will work. If you boil the broth on the stove, add an extra cup of broth as more broth will evaporate than if you were using a crock pot.
- seasoning: Smoked paprika and kosher salt
- Flavor Booster: Dijon mustard and Worcestershire sauce give butternut soup a tangy, flavorful depth.
- Hub: Boil fresh thyme sprigs in the broth to give it an earthy flavor, removing it before mixing.
- Finely chopped sharp cheddar cheese It makes it creamy and rich. Freshly grated cheese melts better than pre-shredded cheese.
How to Make Butternut Squash Cheddar Beer Soup
Depending on how much time you have, you can prepare this in a slow cooker or in a large pot on the stove. See recipe card below for printable instructions.
- Stir-fry onion and garlic Heat over medium heat until fragrant. If you are not making the soup on the stove, transfer the spices to a crock pot.
- Please add the rest of the ingredientsExcept cheese.
- Cooking time: Set slow cooker on low for 7 to 8 hours. For stovetop, bring broth to a boil, then cover and cook over low heat for 30 to 40 minutes.
- Puree the soup. Remove the thyme and stir in the cheddar cheese (adding it last will prevent it from curdling). Then blend with an immersion blender until smooth.
Can I use a regular blender instead of an immersion blender?
yes! Here are a few things to keep in mind:
- You’ll need to work in batches to avoid overfilling your blender.
- Remove the plastic cap from the lid and cover with a dish towel to allow steam to escape.
Variations and Tips
- Squash Options: Substitute butternut with pumpkin, kabocha squash, or sweet potato.
- Vegetarian Butternut Soup: If you are not concerned about protein or are a vegetarian, try using vegetable broth.
- Try it with other beersChange the flavor like amber or lager.
- Gluten Free: Swap the beer for a gluten-free beer or omit the beer and add broth.
- Try changing your hub: Try swapping thyme for rosemary.
- Soup Consistency: If the soup is too thin, add more butternut squash or use less beer. You can also cook it uncovered to reduce quantity.
- Choose a different cheeseSuch as Pepper Jack, Gouda, Colby or Gruyère.
- Make it spicy: Add cayenne pepper.
save
- Refrigerated storage Butternut Cheddar Soup that will last up to 5 days.
- hang tightly It can be stored in an airtight container for up to 3 months. Do not fill to the top to allow room for the liquid to expand when frozen.
- Reheat: Thaw the soup in the refrigerator the day before. Then heat it in the microwave or on a gas stove over low heat.
More Butternut Soup Recipes You’ll Love
For more soup recipes using butternut squash, check out: Five Healthy Butternut Squash Soup Recipes To inspire your next meal!
produce: night soil
Serving Size: 1 ½ cup
Slow Cooker Method:
Heat oil in a medium skillet over medium heat, add onion and garlic, and sauté until softened and fragrant, about 5 minutes. Transfer to slow cooker.
Stir in butternut squash, beer, 3 cups chicken bone broth, smoked paprika, Dijon mustard, Worcestershire, and salt. Top with fresh thyme. Cover and cook on low for 7-8 hours.
Once 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. Drizzle with oil, add onion and garlic, and sauté until soft and fragrant, about 5 minutes.
Stir in butternut squash, beer, 4 cups instead of 3 cups chicken broth, smoked paprika, Dijon mustard, Worcestershire, salt, and fresh thyme. Bring to a boil, then cover and cook until the butternut squash is very tender, about 30 to 40 minutes.
Once done, remove the thyme, add the cheddar cheese and blend with an immersion blender.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
This soup is not thick, but you can thicken it if you wish by adding more butternuts or using less beer.
It’s great with sandwiches, garlic bread, or hard bread.
clothing material: 1 ½ cup, calorie: 243 calorie, carbohydrate: 20.5 g, protein: 15.5 g, province: 12.5 g, Saturated Fat: 6 g, Cholesterol: 45 mg, sodium: 827.5 mg, fiber: 3 g, sugar: 4.5 g
