Butternut Squash & Cheddar Soup

Makes 6 Servings
From The Pineapple Inn and Bakehouse
serve with:
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  • 2 ounces (60g) butter, unsalted
  • 3 medium-sized leeks
  • 2 medium-sized butternut squash
  • 6 ounces (168g) grated old cheddar cheese
  • 1 bottle Sleeman’s Cream Ale
  • 2 onions
  • 6 cups (1½L) chicken stock
  • 10 fresh basil leaves
  • salt and pepper


Peel onions, garlic and squash and roughly chop. Wash and chop leeks.

Melt butter in a large saucepan over medium heat and add onions, garlic, leeks and squash. Gently sauté for 3 minutes.  Add half of the beer. Cover and cook for an additional 5 minutes.

Add the chicken stock, bring to a boil, and reduce heat to a simmer. Cook uncovered until the squash is fully cooked.

Puree soup in a blender, add the remaining beer and stir in most of the cheese. Season with salt and freshly ground pepper.

Serve soup in warm bowls, garnished with the remaining cheddar and finely sliced basil leaves.


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