Hearty Butternut Squash and Cheddar Soup
Darling Down South
2 tbsp of Olive oil
5 large cloves of Garlic, whole
5 cups of diced Butternut squash, uncooked
1 cup of White onion, diced
2 tsp of Salt
2 tsp of Coriander
2 tsp of Smoked paprika
2 tbsp of Tillamook Unsalted Butter
1 cup of Apple cider (or half and half watered down apple cider vinegar)
1 12 oz bottle of Pumpkin ale or sweet light ale
2 cups of Chicken stock
1 cup of Tillamook Sharp Cheddar Cheese
1 cup of Tillamook Sharp White Cheddar Cheese
Salt and pepper to taste
Bacon, pumpkin seeds, sesame seeds, chives, cream for garnish
In a Dutch oven over medium high heat, heat your olive oil, add your whole cloves of garlic, and roast until the outside has browned.
Add your diced butternut squash and onions to the Dutch oven and cook for about 8-10 minutes until the onions have softened and the butternut squash starts to soften.
Add your salt coriander, smoked paprika, and butter and stir until combined and aromatic (about 2 minutes).
Add your apple cider, pumpkin ale and chicken stock to the pot, stir and let simmer until the squash has completely softened, about 15 minutes.
When the squash has softened, using an immersion blender, blend the soup until smooth. When the soup is smooth, add in your 2 cups of Tillamook Sharp and Sharp White Cheddar Cheese and blend until smooth. You can let the soup simmer for an additional 10 minutes on medium low, or remove from heat and serve.
Ladle into bowl and garnish with additional Tillamook Sharp White Cheddar Cheese, bacon, pumpkin seeds, sesame seeds, cream, or whatever else you have on hand.