Butternut Pot Pie Stew

3 TB butter

1 butternut squash 

3 carrots

3 potatoes 

1 TB thyme 

2 tsp black pepper

1 cup frozen peas 

½ cup pearl onions

1 can beer (I used a dark beer)

4 cups stock (veggie or chicken)

1 15.5 oz can chickpeas 

½ cup heavy cream 

2 cups shredded sharp cheddar 

Break down your butternut squash into chunks, do the same with the potatoes + carrots. In a pot (I always use a dutch oven) over medium heat warm your butter. Add the butternut squash, carrots, potatoes, black pepper + thyme and saute 5 minutes. Add the frozen peas + pearl onions. Stir to integrate and warm about 5 minutes. Add the can of beer and let it simmer until the liquid reduces about halfway. 

Add your stock + chickpeas. Bring to a boil, then reduce back to a simmer. Warm your cream and slowly pour the cream into the soup (if it’s cold it might curdle). Once it’s all mixed it let it simmer a few minutes. 

Add the cheese, stir and remove from heat. 

Bring to your bed ridden friends and save yourself a few cups! 

NOTES

If you eat meat this is great with chicken, just cook it during the first step in the butter.

This is great with saltines, flat bread OR the harbs homemade ciabatta! 

I love this with hot sauce + normally add some hot sauce to it when I add the cheese.