Brats and Beer Cheddar Chowder

• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped (1/2 cup)
• 1 medium butternut squash, peeled and small-cubed.  Roasted with olive oil, salt, and pepper at 375 degrees for 30 min.
• 3 large shallots, chopped 
• 1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
• 1/3 cup all-purpose flour
• 1 cup half-and-half or evaporated milk 
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced ( I used smoked bratwurst)
• 1 12 - ounce bottle ale

In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. 

Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. 

Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. Do NOT overheat.  The cheese will "break" which means curdle.  If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).