Butternut Squash Beer Soup

This Butternut Squash Beer Soup is a creamy, dairy-free butternut squash soup flavored with onions, green apples, garlic and pumpkin flavored beer. 

Butternut squash is one of my favorite fall foods. You would never know it from it’s very hard flesh, but when cooked and puréed butternut squash turns into the creamiest Well… as it turns out, there is a better way! Did you know you can cook a whole butternut squash in the slow cooker!? I didn’t and I didn’t believe it until I tried it out for myself!

Two Easy Ways to Cook a Butternut Squash

 

Slow Cooker – Literally all you do is put the butternut squash in the slow cooker and turn it on, you don’t even have to cut it open first! You can cook it on high for 4-5 hours or low for 7-8 hours. You would think you need to put some water in it or something, but the butternut squash cooks itself in its own juices. Once it is done, let it cool a little while so you don’t burn your fingers, then slice it, dig out the seeds and peel off the skin.

Instant Pot – The Instant Pot method is much faster than the slow cooker, but you do have to slice it open so it will fit in the Instant Pot. Once you slice it open, remove the seeds. Add the trivet to the bottom of your Instant Pot and pour 1 cup of water into the bottom. Place the butternut squash on top of the trivet, you may need to cut the squash in half again so everything fits. Lock the lid and set the Instant Pot to “Pressure Cook” high for 12 minutes. Once the cooking is done, allow the pressure to slow release before opening the pot. When it’s cool enough to touch, remove the butternut squash from the pot and peel off the skin.

 

Both of these technique are so simple and easy, no more hours roasting in the oven!

How to make butternut squash beer soup

 

Now that the butternut squash is cooked and ready to go it’s time to make the soup! Make the soup on the stove top in a large pot. Sauté onions, green apples and garlic. Then add the butternut squash, stalk and beer, using an immersion blender, blend until ever thing is smooth (if you don’t have an immersion blender see notes section of recipe). Bring the soup to a boil and then reduce to simmer. Serve the soup hot and garnished with pomegranate and pumpkin seeds.

What Type of Beer Should I Use

 

There are countless pumpkin beers out there today! Try to find something that has a strong pumpkin flavor and isn’t too hoppy. I used Dogfish Head Punkin Ale, I like it because it’s heavy with flavor, but also has sweet hints of brown sugar that pair nicely with the other flavors in the soup.

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Butternut Squash Beer Soup


  • Author: Sprinkles and Sea Salt
  • Yield: 4-6 servings 1x

Description

This Butternut Squash Beer Soup is a creamy, dairy-free butternut squash soup flavored with onions, green apples, garlic and pumpkin flavored beer. 


Scale

Ingredients

1 large butternut squash

2 tbsp olive oil

1 large yellow onion, chopped

1 granny smith apple, peeled and chopped

2 garlic cloves, minced

2 cups chicken or vegetable stalk

1 cup pumpkin flavored beer

salt and pepper to taste

pomegranate seeds, for garnish

pumpkin seeds, for garnish

coconut cream, for garnish


Instructions

Butternut Squash – Slow Cooker

Add the whole butternut squash to the slow cooker

Set slow cooker for 4-5 hours on high or 7-8 hours on low

Once it is cool enough to handle, slice it open, scoop out the seeds and peel off the skin, set the flesh aside

Butternut Squash – Instant Pot

Slice open the butternut squash the long way and scoop out the seeds.

Add the trivet insert into the bottom of the Instant Pot

Pour 1 cup of water into the bottom of the pot

Place the butternut squash halves* in the pot

Set Instant Pot to “Pressure Cook” high for 12 minutes, make sure the vent is set to sealing

Once the Instant Pot finishes, allow the pressure to slow release until it’s safe to open the pot

When the butternut squash has cooled enough to handle, peel off the skin, set the flesh aside

Butternut Squash Beer Soup

On the stovetop, heat olive oil over medium heat in a large, tall sided pot

Add the onions and apples, sauté 3-4 minutes

Add the garlic, sauté 1-2 minutes

Add the flesh of the butternut squash to the pot

Pour in the the stalk and beer

Use an immersion blender** to blend the soup until smooth

Bring soup mixture to a boil

Reduce to simmer for 10-15 minutes

Flavor with salt and pepper to taste

Serve hot

Garnish with pomegranate, pumpkin seeds a a few drops of coconut cream (optional)


Notes

*You may need to cut them in half again to fit the whole thing in the pot

**If you do not have an immersion blender, you can transfer the sautéed apples, onions and garlic and the butternut squash to a blender to blend smooth, then add it back to the pot and add in the stalk and beer

Keywords: #dairyfree, #butternutsquashrecipes, #butternutsquashsoup

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If you make this Butternut Squash Beer Soup let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

Leave a Comment

  1. Anonymous said:

    Love! Easy and delicious!