**How to Prepare Cheddar Butternut Squash Beer Soup in a Slow Cooker or on the Stovetop**
Cheddar butternut squash beer soup is a hearty and tasty dish ideal for cold weather. This rich soup merges the sweetness of butternut squash with the tanginess of cheddar cheese and the robust flavor of beer. Whether you choose to use a slow cooker or the stovetop, this recipe is adaptable and straightforward to execute.
**Ingredients:**
– 1 medium butternut squash, peeled, seeded, and cubed
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable or chicken broth
– 1 cup beer (preferably a lager or ale)
– 1 cup sharp cheddar cheese, shredded
– 1/2 cup heavy cream
– 1 teaspoon thyme
– Salt and pepper to taste
– Optional toppings: croutons, chopped chives, or extra shredded cheese
**Instructions for Slow Cooker:**
1. **Prep the Ingredients:** Begin by peeling, seeding, and cubing the butternut squash. Dice the onion and mince the garlic.
2. **Sauté Aromatics:** In a skillet over medium heat, heat olive oil and sauté the onion until clear. Add the garlic and cook for an additional minute until fragrant.
3. **Combine in Slow Cooker:** Move the sautéed onion and garlic into the slow cooker. Add in the cubed butternut squash, broth, beer, and thyme. Stir to mix well.
4. **Cook:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is soft.
5. **Blend the Soup:** Utilize an immersion blender to puree the soup until it is smooth. Alternatively, transfer the soup in portions to a blender and blend until smooth, then return to the slow cooker.
6. **Incorporate Cheese and Cream:** Mix in the shredded cheddar cheese and heavy cream. Keep cooking on low until the cheese has melted and the soup is hot. Adjust seasoning with salt and pepper to your liking.
7. **Serve:** Serve the soup in bowls and top with croutons, chopped chives, or additional cheese if desired.
**Instructions for Stovetop:**
1. **Prep the Ingredients:** Peel, seed, and cube the butternut squash. Dice the onion and mince the garlic.
2. **Sauté Aromatics:** In a large pot, warm olive oil over medium heat. Introduce the onion and sauté until translucent. Add the garlic and cook for another minute.
3. **Cook the Squash:** Add the cubed butternut squash, broth, beer, and thyme to the pot. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.
4. **Blend the Soup:** Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches and then return it to the pot.
5. **Incorporate Cheese and Cream:** Stir in the shredded cheddar cheese and heavy cream. Continue cooking over low heat until the cheese has melted and the soup is warm. Season with salt and pepper to your taste.
6. **Serve:** Pour the soup into bowls and garnish with croutons, chopped chives, or extra cheese if desired.
**Tips:**
– For a thicker consistency, decrease the amount of broth or add a peeled and diced potato.
– If a milder cheese flavor is preferred, replace sharp cheddar with medium cheddar.
– Try different types of beer to discover the flavor profile that you enjoy most.
This cheddar butternut squash beer soup offers a delightful combination of tastes and textures, providing a warming meal that’s easy to prepare in a slow cooker or on the stovetop. Enjoy this satisfying soup as either a starter or a main course, and appreciate the comfort it brings to your table.