Description
A rich and creamy Brie and Cheddar Butternut Squash Beer Soup featuring a blend of roasted butternut squash, sharp cheddar, smooth brie, and a hint of pumpkin beer for depth. This hearty, comforting soup is perfect for fall and winter, garnished with fresh herbs and ideal served with soft pretzels.
Ingredients
Scale
Soup Base
- 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
Dairy and Vegetables
- 2 cups whole milk
- 1 cup chopped broccoli
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
Seasonings
- 1/4 teaspoon cayenne pepper
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the base: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme, and sage. Cook until fragrant and the onions are softened, about 5 minutes.
- Add squash and flour: Add the cubed butternut squash to the pot and toss to combine. Cook for 1-2 minutes. Stir in the all-purpose flour and cook until it turns golden, about 1 minute, to create a roux that will thicken the soup.
- Simmer the soup: Pour in the broth and the pumpkin beer or cider. Season with kosher salt and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to medium and cook uncovered until the butternut squash is tender, about 15 minutes.
- Puree the mixture: Remove the pot from heat. Using a blender or immersion blender, carefully puree the soup until smooth and creamy.
- Add dairy and vegetables: Return the pureed soup to the stove set at low heat. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently, stirring, until the cheeses have melted and the soup is creamy.
- Finish and serve: Stir in the cayenne pepper for a touch of heat. Adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with extra cheddar or a wedge of brie. Serve warm, ideally with soft pretzels on the side for dipping.
Notes
- To make this soup vegetarian, use vegetable broth instead of bone or chicken broth.
- The pumpkin beer adds a subtle seasonal flavor, but you can substitute with any mild beer or hard cider.
- For a smoother texture, strain the soup after blending if desired.
- Adjust the cayenne pepper to your preferred spice level or omit for no heat.
- Soft pretzels make a perfect accompaniment for dipping and extending the meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg
