Brie and Cheddar Butternut Squash Beer Soup Recipe

If you’re after a soup that’s cozy, creamy, and has that little unexpected twist, this Brie and Cheddar Butternut Squash Beer Soup Recipe is going to become your new go-to. I absolutely love how the sweetness of roasted butternut squash blends with the savory depth of sharp cheddar and smooth brie, all beautifully rounded out by a splash of pumpkin beer—yes, beer! It’s comfort food elevated to something a bit more special, perfect for chilly nights or when you want to sip something that feels indulgent but still wholesome.

When I first tried this recipe, I was blown away by how well the beer enhanced the flavors without overpowering the soup. You’ll find that this Brie and Cheddar Butternut Squash Beer Soup Recipe works wonders as a cozy dinner, a warm-up for fall gatherings, or even a fancy appetizer when you want to impress friends without stressing in the kitchen. Plus, it’s easier than you’d think to pull off!

Ingredients You’ll Need

The ingredients for this Brie and Cheddar Butternut Squash Beer Soup Recipe all work in harmony to create layers of flavor and texture. The key is balancing the sweetness of the squash with the richness from the cheeses and the subtle bitterness from the beer, plus the fresh herbs really lift it all.

• Salted butter: Adds creaminess and richness, helping those herbs and squash flavors pop.
• Extra virgin olive oil: Balances the butter’s richness and helps sauté the onion gently.
• Yellow onion: The base flavor, giving sweetness and depth once softened.
• Fresh thyme leaves: Earthy herb that pairs perfectly with butternut squash.
• Fresh sage: Adds an aromatic, slightly peppery note that’s magical with squash and cheese.
• Butternut squash: The star ingredient, bringing natural sweetness and body to the soup.
• All-purpose flour: Helps thicken the soup for that creamy texture we love.
• Broth (bone, chicken, or vegetable): Adds savory depth; I usually use vegetable to keep it flexible.
• Pumpkin beer or cider: This is where the soup gets that unique twist – choose your favorite seasonal brew!
• Whole milk: Keeps the soup silky without being too heavy.
• Chopped broccoli: Adds a little green and nice texture contrast.
• Shredded cheddar cheese: Sharpness that melts into creamy goodness.
• Creamy brie: Cubed for melt-in-your-mouth luxury.
• Cayenne pepper: Just a touch for warmth and a gentle kick.
• Kosher salt and black pepper: Essential to season and balance flavors.

Variations

I love encouraging folks to play around with this Brie and Cheddar Butternut Squash Beer Soup Recipe because that’s the fun of cooking. You can easily swap cheeses, try different beers, or add veggies depending on what’s in your fridge and what flavors you want to highlight.

• Cheese swap: Switching sharp cheddar for smoked gouda gives it a lovely smoky touch that my family loves.
• Beer alternatives: Tried a wheat beer once and it brought a fruitier twist that was quite refreshing!
• Vegan adaptation: Use dairy-free butter, plant-based milk, and omit cheese or add a vegan cheese alternative to keep it creamy.
• Spicy version: Add more cayenne or a dash of hot sauce if you’re a heat lover like me.

How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe

Step 1: Build Your Flavor Base

Start by melting the butter and olive oil together in a large pot over medium heat. Toss in the chopped onion along with fresh thyme and sage, and cook gently for around 5 minutes until everything smells fragrant and the onions are soft but not browned. This step is crucial to layer in that herby aroma that makes this soup so memorable.

Step 2: Add Butternut Squash and Thicken

Next, add your cubed butternut squash and give everything a good toss so the spices and onions coat the squash nicely. Let it cook for 1-2 minutes just to start softening the edges, then sprinkle in your flour and stir for about a minute until it’s golden and fragrant—this step helps thicken the soup later and prevents floury lumps.

Step 3: Pour in Broth and Beer, Simmer Away

Pour in the broth and your choice of pumpkin beer or cider, then season with salt and pepper. Bring everything to a gentle simmer, reduce heat to medium, and cook uncovered for about 15 minutes or until the squash is tender. This simmering stage lets all those flavors marry while softening the squash perfectly for blending.

Step 4: Puree the Soup

Remove the pot from the heat and use an immersion blender to puree the soup until silky smooth. If you don’t have an immersion blender, carefully ladle the soup into a standing blender in batches. I find this is the moment where the magic really happens—the velvety texture sets this soup apart.

Step 5: Melt Cheese and Add Greens

Return the soup to low heat, then stir in whole milk, chopped broccoli, shredded cheddar, and creamy cubes of brie. Let everything melt gently until the cheese blends smoothly, making the soup wonderfully creamy. Finally, stir in a pinch of cayenne for a subtle warmth that’s just the right touch.

Step 6: Serve and Enjoy

Ladle your soup into bowls and finish with a sprinkle of extra cheddar or a little wedge of brie on top. My family goes crazy for this with soft pretzels on the side—it’s my favorite way to turn a simple meal into a little celebration.

How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe

Garnishes

I usually top this soup with a little extra shredded cheddar or a thin slice of brie that melts on contact for that luscious finish. A sprinkle of freshly cracked black pepper or a few thyme leaves also brighten the bowl. For crunch, toasted pepitas or crispy bacon bits can take it to the next level.

Side Dishes

Soft pretzels are my absolute fave pairing here—they soak up every bit of the creamy soup. Crusty artisan bread or garlic bread work beautifully too. On lighter days, a crisp green salad with vinaigrette gives a nice contrast to this rich soup.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls for a fun, rustic look that impresses guests. Garnishing with edible flowers or fresh herb sprigs adds a touch of elegance. Offering a small shot glass of the same beer alongside is a cute way to echo the flavors and make it interactive.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it keeps beautifully for up to 4 days. I find the flavors actually deepen after a day or so, making it a perfect lunch or easy dinner the next day.

Freezing

Freezing works well but since the soup contains dairy, I recommend freezing before adding cheese and milk. Then, thaw and stir in cheeses fresh to maintain that creamy texture without graininess.

Reheating

When reheating, do it gently on the stove over low heat, stirring often, and add a splash of milk or broth if it feels too thick. Avoid microwaving at full power as it can break down the dairy and make the texture grainy.

FAQs

Final Thoughts

I can’t emphasize enough how this Brie and Cheddar Butternut Squash Beer Soup Recipe has become one of my family’s favorites—comforting, elegant, and surprisingly easy to make. The way those cheeses melt into the creamy squash base with a hint of beer flavor is downright magical. I truly hope you try it soon because it’s one of those recipes that feels like a warm hug on a chilly day, and sharing it with friends only makes it better!

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