Butternut Squash, Apple Cider and Cheddar Soup with Roasted Garlic Cheddar Grilled Cheese Croutons
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
  • 2 heads garlic
  • 1 teaspoon olive oil
  • 3 tablespoons softened butter, divided
  • 5 cups diced butternut squash
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 12-ounce bottle of pumpkin or apple ale
  • 1 cup apple cider
  • 2 cups chicken stock
  • 2 cups extra-sharp white cheddar cheese, divided
  • 4 slices ciabatta bread
  1. Preheat oven to 350 degrees. Cut the very top off both garlic heads. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in a piece of foil and roast for 40 minutes or until soft. Once cool, squeeze all of the roasted garlic out of the heads. Set aside.
  2. Heat a large pot to a medium heat. Add 1 tablespoon butter, squash, onion, garlic and salt. Saute until slightly softened, about 7-8 minutes. Add beer, cider and chicken stock. Simmer until squash is softened, about 10-12 more minutes. Transfer to a blender and puree until smooth (you can also use an immersion blender). Return the soup to the pot and add 1 cup shredded cheese. Stir until melted, keep warm while you make croutons.
  3. Spread some of the roasted garlic on each piece of bread. Evenly divide the cheese between two slices of bread. Cover with top piece of bread, roasted garlic-side down. Spread with butter.
  4. Heat a medium non-stick pan to a medium heat. Add grilled cheese, buttered-side down. Spread more butter on other side. Cook until golden brown and cheese is melted, about 1-2 minutes per side. Cut into squares and serve with soup.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/butternut-squash-apple-cider-and-cheddar-soup-with-roasted-garlic-cheddar-grilled-cheese-croutons/