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
Scale
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
