I absolutely love how this Brie and Cheddar Butternut Squash Beer Soup Recipe comes together into something that feels so cozy yet unexpectedly bright. When I first tried it, the blend of creamy cheeses with the subtle sweetness of butternut squash and the hoppy notes from the beer blew me away. It’s the kind of soup that warms you from the inside out, especially perfect when the weather starts to crisp up and you need a comforting bowl that feels a bit special.
You’ll find that this Brie and Cheddar Butternut Squash Beer Soup Recipe isn’t just for fancy dinner parties — it works just as beautifully for a simple weeknight meal too. I love making a big pot and serving it with soft pretzels or crusty bread, and honestly, my family goes crazy for it every time. There’s something about the melty, gooey cheese with the smooth squash base that makes it feel like a real treat.
Why You’ll Love This Recipe
- Rich and Comforting: The combination of brie and cheddar creates a luxurious, creamy texture that’s perfect for chilly days.
- Unique Flavor Profile: The addition of pumpkin beer adds a subtle depth and a hint of autumnal spice.
- Easy to Make: Despite its gourmet feel, this soup comes together in under an hour with simple steps you can follow easily.
- Family Friendly: It’s a crowd-pleaser that kids and adults alike will ask for again and again.
Ingredients You’ll Need
Each ingredient in this Brie and Cheddar Butternut Squash Beer Soup Recipe plays a key role in building layers of flavor and texture. I always look for fresh herbs and a good-quality pumpkin beer to really make the difference.
- Salted Butter: Adds richness and helps sauté the veggies to bring out their sweetness.
- Extra Virgin Olive Oil: Works with butter to create a nice base for cooking the aromatics without burning.
- Yellow Onion: Provides a subtle sweetness and depth of flavor when softened.
- Fresh Thyme Leaves: Brings a pleasant earthiness that pairs perfectly with squash.
- Fresh Sage: Adds a warm, slightly peppery note that’s fantastic with the creamy cheese.
- Butternut Squash: The star of the soup, offering a naturally sweet and velvety backdrop.
- All-Purpose Flour: Used to thicken the soup gently without overpowering the other flavors.
- Broth: Bone, chicken, or vegetable broth all work well—choose your favorite for a personalized taste.
- Pumpkin Beer or Cider: This ingredient brings a subtle spice and a hint of bitterness that balances the creamy cheese beautifully.
- Whole Milk: Adds creaminess to melt the cheeses smoothly.
- Chopped Broccoli: A surprise veggie that adds lovely texture and color contrast.
- Shredded Cheddar Cheese: Sharp and melty, it adds that comforting cheesiness we all crave.
- Creme Brie: Gives the soup a luscious creaminess with its soft, buttery character.
- Cayenne Pepper: A little kick of heat to brighten the soup and balance richness.
- Kosher Salt and Black Pepper: Essential seasonings to enhance all the flavors.
Variations
I love how versatile this Brie and Cheddar Butternut Squash Beer Soup Recipe can be, so I encourage you to make it your own. Whether you prefer it spicier, vegetarian, or with a twist on the cheese, there’s lots of room to play.
- Make it Vegetarian: Use vegetable broth instead of chicken or bone broth for a fully meat-free option without losing flavor.
- Spicy Kick: I’ve added a pinch of smoked paprika alongside the cayenne for a smoky depth that some friends adore.
- Dairy-Free Version: Try swapping milk with coconut milk and using a vegan cheddar alternative; it changes the character but still delicious!
- Herb Variations: Sometimes, I swap fresh sage for rosemary or add a bay leaf while simmering for another herbaceous layer.
How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe
Step 1: Sauté the Aromatics and Butternut Squash
Start by melting salted butter and olive oil together in a large pot over medium heat—this combo keeps things from burning while adding richness. Toss in the chopped yellow onion, fresh thyme leaves, and chopped sage. Cook them gently until they’re fragrant and the onions turn translucent, which usually takes about 5 minutes. This is a crucial step because these flavors form the aromatic base for your soup.
Next, add your cubed butternut squash and give it a quick toss—just 1 or 2 minutes to start bringing out its sweetness. Then sprinkle in the flour, stirring until it turns golden; this helps thicken the soup beautifully later on.
Step 2: Add Liquids and Simmer
Pour in your choice of broth along with the pumpkin beer or cider, which adds that subtle autumn flair I mentioned earlier. Season with kosher salt and fresh black pepper — don’t be shy with the seasoning here. Bring the soup to a gentle simmer and let it cook uncovered on medium heat for about 15 minutes, or until the butternut squash is tender and easily pierced with a fork.
Step 3: Blend Until Smooth
Remove the pot from heat and blend the soup until silky smooth. I usually use my immersion blender right in the pot for ease, but a countertop blender works too — just be careful with the hot liquid. Blending is key because it creates that velvety base that pairs so well with the cheeses.
Step 4: Add Milk, Broccoli, and Cheeses
Return the blended soup to low heat, stirring in the whole milk, chopped broccoli, shredded cheddar, and creamy cubes of brie. Keep stirring gently as the cheese melts into the soup, creating that luscious, creamy texture. The broccoli adds a nice pop of green and a little texture contrast that I love. Finally, stir in a pinch of cayenne to brighten things up.
Step 5: Serve and Enjoy
Ladle the soup into your favorite bowls, topping with a little extra cheddar or a small wedge of brie if you’re feeling fancy. It’s best enjoyed hot and fresh, ideally with soft pretzels or crusty bread to soak up every last bit. Trust me, this recipe will quickly become one of your go-to comfort meals.
Pro Tips for Making Brie and Cheddar Butternut Squash Beer Soup Recipe
- Use Fresh Herbs: Fresh thyme and sage make a huge difference compared to dried—if you only have dried, use about a third of the quantity.
- Don’t Overcook the Broccoli: Add the chopped broccoli right at the end so it stays bright and tender, not mushy.
- Skip the Skin on Butternut Squash: Peeling the squash can be tricky; I find a sharp peeler or chef’s knife works best for clean cubes without extra texture.
- Beer Choice Matters: I’ve found pumpkin ales or lighter amber beers work best—heavy IPAs can make the soup taste bitter.
How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe
Garnishes
I usually top mine with an extra sprinkle of sharp cheddar or a small wedge of brie that melts slightly when you serve it. Sometimes, crispy sage leaves sprinkled on top add a wonderful crispy texture and herbaceous note that makes it feel special.
Side Dishes
Soft pretzels are my go-to pairing here—they’re perfect for dunking and complement the beer in the soup. Crusty baguette slices or buttery garlic bread also work beautifully and help soak up every creamy bite.
Creative Ways to Present
For casual dinner parties, I like serving this soup in mini bread bowls—it’s such an inviting presentation and adds an extra layer of flavor as the bowl soaks up the soup. For a more elegant touch, serve it in clear glass cups or mugs to showcase the soup’s gorgeous golden color, topped with a small herb sprig.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the refrigerator where the soup stays delicious for up to 3-4 days. The flavors actually meld and deepen overnight, so if you can, make it a day ahead and enjoy it the next day.
Freezing
This soup freezes surprisingly well. I let it cool completely before transferring to freezer-safe containers. Just be sure to leave some room for expansion. When thawed, you might notice a slight separation, but a good stir while reheating brings it right back.
Reheating
Reheat gently over low heat to prevent the cheese from breaking or becoming grainy. Stir frequently and if it seems too thick, add a splash of milk or broth to reach that perfect creamy consistency again.
FAQs
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Can I use a different kind of cheese instead of brie?
Absolutely! While brie adds a creamy, buttery texture, you can swap it out for cream cheese or mascarpone for a similar effect. Just keep in mind that the flavor profile will change slightly.
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Is it necessary to use beer in this soup?
Not necessarily. The beer brings a unique depth and subtle spice to the soup, but you could substitute with apple cider or extra broth if you prefer a non-alcoholic version. The flavor will be a bit different but still tasty.
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Can I prepare this soup in advance?
Yes! In fact, the flavors improve when made ahead. Just store it in the fridge and reheat gently before serving. If adding broccoli, you can stir it in fresh while reheating to keep it from getting too soft.
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How can I thicken the soup if it’s too thin?
If your soup ends up thinner than you’d like, simmer it a bit longer uncovered to reduce, or whisk in a bit more flour dissolved in milk to thicken gently.
Final Thoughts
This Brie and Cheddar Butternut Squash Beer Soup Recipe is truly one of my favorite comfort foods to make as soon as the leaves start falling. It’s a little indulgent but so easy to pull off—plus, you get those amazing seasonal flavors without a lot of fuss. I hope you give it a try soon and find it as delicious and satisfying as my family and I do. Trust me, once you’ve tasted the harmony of that creamy cheese with sweet squash and a hint of beer, you’ll want to make this soup on repeat.
Print
Brie and Cheddar Butternut Squash Beer Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Brie and Cheddar Butternut Squash Beer Soup combines sweet roasted butternut squash with the sharpness of cheddar and the rich creaminess of brie. Simmered with fragrant herbs and enhanced by pumpkin beer, this hearty soup is perfect for cozy fall and winter meals, served best with soft pretzels on the side.
Ingredients
Main Ingredients
- 3 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 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
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Aromatics: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme leaves, and chopped fresh sage. Cook until fragrant and softened, about 5 minutes, stirring occasionally to prevent scorching.
- Add Butternut Squash and Flour: Stir in the cubed butternut squash and toss to coat with the butter and herbs. Cook for 1-2 minutes to slightly soften. Then sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, until the flour turns golden, about 1 minute. This helps thicken the soup later.
- Add Liquids and Simmer: Pour in the broth and pumpkin beer or cider, stirring well to combine. Season with kosher salt and black pepper. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Let it cook uncovered for about 15 minutes, until the butternut squash is tender and cooked through.
- Puree the Soup: Remove the pot from heat. Using a blender or immersion blender, carefully puree the soup until smooth and creamy. Return the pureed soup to the pot and set it over low heat.
- Add Milk, Vegetables, and Cheeses: Stir in whole milk, chopped broccoli, shredded cheddar cheese, and cubed creamy brie. Gently cook over low heat, stirring frequently until the cheeses have completely melted and the soup is creamy and heated through. Do not boil to avoid cheese separation.
- Final Seasoning and Serve: Add cayenne pepper for a subtle heat, adjusting to your preference. Ladle the hot soup into bowls and top each with extra shredded cheddar or a small wedge of brie if desired. Serve immediately, ideally with soft pretzels on the side for dipping.
Notes
- Use a pumpkin beer or cider for a subtle sweet and spicy undertone; substitute with a light ale if unavailable.
- For a smoother soup, strain after blending if desired.
- Adjust cheese quantities based on how sharp or creamy you want the soup.
- Broccoli adds texture and nutrition; optionally omit if preferred.
- If using vegetable broth, ensure it’s well-seasoned since it impacts the overall flavor.
- Be cautious not to boil the soup after adding milk and cheese to avoid curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
