Butternut Squash Cheddar Soup with Beer – Slow Cooker or Stove

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A cozy butternut squash cheddar soup made with sharp cheese and a can of beer for rich, pub-style flavor. Easy to make in the slow cooker or on the stovetop, this comforting soup is perfect as a starter or served with a sandwich or salad.

Butternut Squash Soup with Cheddar

This Butternut Squash Cheddar Soup turned out even better than I expected—Tommy went back for seconds and I was enjoying leftovers for lunch the next day! It’s cozy, savory, and full of rich flavor from sharp cheddar and a can of beer (I used non-alcoholic, but any beer is fine), which gives it that delicious pub-style depth. You can make it in the slow cooker or on the stovetop, and it’s the perfect easy starter or cozy dinner paired with a sandwich and salad. I shared some soup with my elderly neighbor, and his only complaint the next day was that there wasn’t any 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 so many butternut squash soups over the years, but this version brings something extra special. The cheddar and beer add a savory depth that balances the sweetness of the squash without making the soup heavy. You get the richness of a beer cheese soup with the lightness and nutrition of a veggie-based puree. Plus, you can make it in the slow cooker or on the stove, so it fits your schedule whether you’re meal-prepping or cooking last-minute.

• Comfort Food: Cheesy, creamy, and warm–perfect for cold weather.
• Slow Cooker: 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.
• Versatile: Serve it as a side or main dish with good bread, a salad, or a sandwich.

For more quick and delicious meal ideas, check out my Soup Recipes and Butternut Squash Recipes collections.

Ingredients You’ll Need

Here are the ingredients for this pub-style butternut squash soup. See the recipe card below for the exact measurements.

• Butternut Squash: Peel the squash and cut it into medium-sized cubes. Check out my tips for making cutting winter squash easier, or if you’re short on time, buy pre-cut squash from your local supermarket.
• Aromatics: You don’t need to finely chop the onions or garlic because you’ll puree everything at the end.
• Beer: Use your favorite light beer, such as a blonde or pilsner, or opt for a non-alcoholic beer if you don’t drink alcohol.
• Chicken Bone Broth has much more protein than regular broth, but either will work. If you cook the soup on the stove, add an extra cup of broth because more will evaporate compared to using a crock pot.
• Seasoning: Smoked paprika and kosher salt
• Flavor Boosters: Dijon mustard and Worcestershire sauce provide a tangy, savory depth to the butternut soup.
• Herbs: Fresh thyme sprigs simmer in the broth, imparting their earthy flavor, and are removed before blending.
• Shredded Sharp Cheddar makes it creamy and rich. Freshly grated cheese melts better than pre-shredded.

How To Make Butternut Squash Cheddar Beer Soup

You can prepare it in your slow cooker or a large pot on the stove, depending on how much time you have. See the recipe card at the bottom for printable directions.

1. Sauté the onion and garlic over medium-low heat until fragrant. Transfer the aromatics to the crockpot if you’re not making the soup on the stove.
2. Add the remaining ingredients, except for the cheese.
3. Cooking time: Set the slow cooker on low for 7 to 8 hours. For the stove, bring the broth to a boil, then cover and cook on low for 30 to 40 minutes.
4. Puree the soup: Remove the thyme and stir in the cheddar (adding it at the end prevents 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 couple of things to keep in mind:

1. You should do it in batches to avoid overfilling the blender.
2. Remove the plastic cap from the lid and cover it with a dish towel to let steam escape.

Variations and Tips

• Squash Options: Substitute butternut with pumpkin, kabocha squash, or sweet potatoes.
• Vegetarian Butternut Soup: If you’re not worried about protein or you are a vegetarian, use vegetable broth.
• Try it with a different beer, like an amber or lager, to change up the flavors.
• Gluten-Free: Replace the beer with a gluten-free one or omit it and add extra broth.
• Switch up the herbs: Swap the thyme with rosemary.
• Soup Consistency: If the soup is too thin, add more butternut squash or use less beer. You can also let it cook without the lid to help it reduce.
• Choose a different cheese, such as pepper jack, Gouda, Colby, or Gruyère.
• Make it spicy: Add some cayenne pepper.

Storage

• Refrigerate butternut cheddar soup for up to 5 days.
• Freeze in airtight containers for up to 3 months. Don’t fill them all the way to the top to ensure there’s room for the liquid to expand when frozen.
• Reheat: Thaw the soup in the fridge the day before. Then, microwave or warm it on low heat on the stove.

More Butternut Soup Recipes You’ll Love

For more soup recipes using butternut squash, check out these five healthy butternut squash soup recipes to inspire your next meal!

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Yield: 6 servings

Serving Size: 1 ½ cups

Cook Mode

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.

Last Step:

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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.

Serving: 1 ½ cups, Calories: 243 kcal, Carbohydrates: 20.5 g, Protein: 15.5 g, Fat: 12.5 g, Saturated Fat: 6 g, Cholesterol: 45 mg, Sodium: 827.5 mg, Fiber: 3 g, Sugar: 4.5 g