Butternut Squash Cheddar-soppa

👩‍🍳 Gör så här

1. 1
   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.
2. 2
   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.
3. 3
   When done, remove the thyme, add the cheddar cheese and blend with an immersion blender.
4. 4
   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.
5. 5
   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.
6. 6
   When done, remove the thyme, add the cheddar cheese and blend with an immersion blender.