Description
This creamy Brie and Cheddar Butternut Squash Beer Soup combines rich cheeses with the subtle sweetness of butternut squash and a hint of pumpkin beer for a comforting, flavorful bowl. Perfectly spiced with fresh thyme, sage, and a touch of cayenne, this soup is creamy, cheesy, and ideal for warming up on chilly days.
Ingredients
Units
Scale
Base and Aromatics
- 3 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
Main Ingredients
- 2–3 cups cubed butternut squash
- 1/4 cup all-purpose flour
- 3 cups bone, chicken, or vegetable broth
- 1 bottle/can (12 ounce) pumpkin beer or cider
- 2 cups whole milk
- 1 cup chopped broccoli
Cheeses and Seasonings
- 2–3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
Instructions
- Sauté Aromatics: Melt together the butter and olive oil in a large pot over medium heat. Add the chopped onion, fresh thyme, and chopped sage, cooking until fragrant and the onion softens, about 5 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot, toss to combine, and cook for 1-2 minutes to slightly soften the squash.
- Add Flour and Liquid: Stir in the flour and cook until it turns golden, about 1 minute. Then pour in the broth and pumpkin beer or cider, stirring to combine. Season with kosher salt and black pepper.
- Simmer Soup: Bring the mixture to a simmer, reduce heat to medium, and cook uncovered until the butternut squash is tender, approximately 15 minutes.
- Puree Soup: Remove the soup from heat and puree it until smooth using a blender or immersion blender.
- Add Dairy and Broccoli: Return the pureed soup to the stove on low heat. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie, stirring until the cheeses melt and soup becomes creamy.
- Final Seasoning: Add cayenne pepper and adjust salt and pepper to taste.
- Serve: Ladle the finished soup into bowls, optionally topping with extra shredded cheddar or a wedge of brie. Best enjoyed with soft pretzels on the side.
Notes
- Use whole milk for a creamier texture; substitute with a lower-fat milk if desired but the soup may be less rich.
- Feel free to swap pumpkin beer with a light lager or hard cider if preferred.
- For a vegetarian version, use vegetable broth and confirm the cheeses are vegetarian-friendly.
- The cayenne pepper adds a mild heat; adjust or omit based on your spice preference.
- Broccoli adds a nice texture contrast, but can be omitted or replaced with other vegetables like kale or spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
