Brie and Cheddar Butternut Squash Beer Soup Recipe

Hey there! If you’re craving a soup that feels cozy and gourmet all at once, this Brie and Cheddar Butternut Squash Beer Soup Recipe is going to be your new go-to. There’s just something about the creamy blend of sharp cheddar and soft brie melting into tender butternut squash, all brightened up by a splash of pumpkin beer—it’s comfort food with a twist that warms you from the inside out.

I’ve made this soup plenty of times when the weather turns chilly or when I want to impress friends without fussing too much. It’s a perfect dish for those relaxed weekend lunches or casual dinner parties. Trust me, you’ll love this Brie and Cheddar Butternut Squash Beer Soup Recipe because it’s both rich and approachable, and it’s got that special touch that’ll have everyone asking for seconds.

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Ingredients & Why They Work

Each ingredient in this Brie and Cheddar Butternut Squash Beer Soup Recipe plays a role in creating its incredible depth of flavor and comforting texture. Here’s a little about why I love these choices—and a few tips for picking them out.

• Salted Butter: Adds rich creaminess and helps build the soup’s flavor foundation with those beautiful browned bits.
• Extra Virgin Olive Oil: Balances butter’s richness and provides a subtle fruity undertone.
• Yellow Onion: The backbone flavor, sautéed until tender and fragrant to bring sweetness and depth.
• Fresh Thyme Leaves: Adds an herby brightness that complements both squash and cheese wonderfully.
• Fresh Sage: A little goes a long way to bring earthiness that accents the butternut squash perfectly.
• Butternut Squash: The star ingredient, packed with sweetness and creaminess once cooked down.
• All-Purpose Flour: Works as a thickening agent to give the soup that luscious body.
• Bone, Chicken, or Vegetable Broth: Adds savory depth—chicken broth is my personal favorite for richness.
• Pumpkin Beer/Cider: This unexpected addition brings a subtle hoppy and pumpkin-y flavor that makes the soup unique and festive.
• Whole Milk: Pulls everything together with smooth creaminess without overpowering the other flavors.
• Broccoli: Adds a contrasting veggie bite and fresh green color to the otherwise creamy soup.
• Cheddar Cheese: Sharp and melty, it amps up the cheese factor and adds a bit of tanginess.
• Creamy Brie: Soft, buttery brie melts into the soup for a luscious richness you can taste in every spoonful.
• Cayenne: A pinch wakes up the flavors with a gentle heat that never overpowers.
• Kosher Salt and Black Pepper: Essential seasonings for balancing the soup to perfection.

Make It Your Way

This Brie and Cheddar Butternut Squash Beer Soup Recipe is one I often tweak depending on what I have in the fridge or the season. Don’t be shy about putting your own spin on it—whether you swap the broccoli for kale or try a different type of beer for a twist.

• Variation: I love adding a swirl of caramelized onions or a dash of smoked paprika to introduce smoky depth. Once, I subbed in a stout beer instead of pumpkin beer for a richer flavor that was a crowd-pleaser.
• Dairy-Free Option: Using coconut milk or a creamy cashew sauce instead of dairy milk and skipping the cheese can still yield a hearty, flavorful soup.
• Extra Veggies: Toss in roasted carrots or sweet potatoes with the squash for extra sweetness and nutrition.
• Spicier Kick: Experiment with crushed red pepper flakes or chipotle powder instead of cayenne for smoky heat.

Step-by-Step: How I Make Brie and Cheddar Butternut Squash Beer Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by melting butter and olive oil together over medium heat in a large pot. When they’re hot and shimmering, toss in the chopped onion, thyme, and sage. Cook everything until the onion is soft and fragrant—usually about 5 minutes. This step is key because it creates that savory base that makes your whole kitchen smell amazing and kicks off the flavor layers.

Step 2: Add the Butternut Squash and Flour

Once your aromatics are ready, add the cubed butternut squash and toss it with the onions and herbs. Cook it for just a minute or two to start softening the squash. Then sprinkle in your flour, stirring constantly until it’s golden and slightly toasty—about 1 minute. This not only thickens your soup but also adds a subtle nuttiness.

Step 3: Pour in Broth and Beer, Simmer ‘Til Tender

Next, add your broth and pumpkin beer—careful, it can fizz up a bit! Season with salt and pepper, then bring the whole pot to a gentle simmer. Keep the heat medium and leave the pot uncovered. You’re aiming for the squash to become tender, which usually takes about 15 minutes. This simmering melds the flavors beautifully.

Step 4: Blend It Smooth

After the squash is soft, remove the pot from heat and carefully puree the soup. I usually use an immersion blender directly in the pot—it’s less messy and very satisfying to see the soup transform. If you don’t have one, transferring the soup in batches to a blender works just as well. Aim for a silky texture that’s rich and velvety.

Step 5: Melt in Milk, Broccoli, Brie & Cheddar

Return the smooth soup to low heat and gently stir in the milk and chopped broccoli. Let the broccoli soften slightly before adding the shredded cheddar and cubed brie. Stir continuously until the cheeses melt into a creamy, indulgent mixture. Finish with a pinch of cayenne for that subtle heat punch.

How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe

Garnishes

When it comes to garnishing, I keep it simple and elegant. A sprinkle of extra shredded cheddar right on top adds a beautiful melty finish, or you can place a small wedge of brie that slowly softens as you dig in. Fresh thyme or sage sprigs feel festive and make the soup look irresistible. For a bit of crunch, toasted pumpkin seeds work beautifully, too!

Side Dishes

I love serving this soup alongside soft pretzels—because who doesn’t adore dipping warm gooey cheese soup in a salty, chewy pretzel? Crusty artisan bread or garlic breadsticks are fantastic options as well. For a more substantial meal, a simple roasted chicken or crispy bacon on the side complements the creamy soup wonderfully.

Creative Ways to Present

For special occasions, I sometimes serve the soup in adorable mini pumpkin bowls—it amps up the presentation and fits the autumn vibe perfectly. Another fun idea is layering a drizzle of herb oil or a swirl of crème fraîche on top for contrast in color and flavor. You could also float crispy sage leaves as a garnish; they add great texture and a pop of color.

Make Ahead and Storage

Storing Leftovers

After your dinner, let any leftover soup cool to room temperature before transferring it to an airtight container. I usually keep mine in the fridge for up to 3 days—just give it a good stir before reheating because the cheese sometimes settles.

Freezing

I’ve frozen this soup a few times, and it does freeze well if you skip the broccoli (add fresh when reheating). Use freezer-safe containers and leave some headroom because the soup expands a bit when frozen. When thawed, it’s still creamy and delicious but make sure to reheat gently to keep the cheese smooth.

Reheating

The best way I’ve found to reheat is on the stovetop over low heat, stirring often until warmed through. Microwaving works too, but go slow and stir carefully so the cheese doesn’t separate. If the soup thickens too much, adding a splash of milk or broth helps bring back the creamy texture.

FAQs

Final Thoughts

This Brie and Cheddar Butternut Squash Beer Soup Recipe has become one of those kitchen bright spots for me—simple ingredients that come together to feel special and satisfy in the best way. It’s the kind of recipe I look forward to making when the air turns crisp and friends drop by for a casual get-together. I really hope you’ll make it your own and enjoy all the cozy, cheesy goodness that I can’t get enough of. It’s truly a friend you want in your kitchen!

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