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Brie and Cheddar Butternut Squash Beer Soup

Indulgent Brie and Cheddar Butternut Squash Beer Soup Delight

This Brie and Cheddar Butternut Squash Beer Soup combines rich flavors for a warm, comforting dish perfect for the fall.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 cups
Course: soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter substitute with dairy-free butter for a vegan version
  • 1 tablespoon olive oil used for sautéing
  • 1 medium onion provides aromatics and sweetness; substitute with shallots for a milder flavor
  • 1 sprig fresh thyme adds earthy herbal notes; dried thyme can be used in a pinch (⅓ the amount)
  • 1 few leaves fresh sage offers unique flavor; omit or substitute with rosemary if unavailable
  • 4 cups butternut squash main ingredient contributing sweetness; can use pumpkin or sweet potato as alternatives
  • 3 tablespoons all-purpose flour thickens the soup; optional to omit for a gluten-free version
  • 4 cups vegetable broth base of the soup providing body
  • 1 cup pumpkin beer adds richness and depth; substitute with hard cider or pale ale
  • to taste salt
  • to taste pepper
For Creaminess
  • 1 cup whole milk substitute with any plant-based milk for a dairy-free option
  • 1 cup chopped broccoli adds texture and nutrition; omit if preferred
  • 1 cup shredded cheddar cheese adds sharpness; swap for gouda or fontina for different profile
  • 8 ounces brie cheese rind removed, melts beautifully for creaminess
For a Kick
  • pinch cayenne pepper provides a warm kick; adjust to preference

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 chopped onion along with a sprig of fresh thyme and a few leaves of fresh sage. Sauté for about 5 minutes until the onion turns translucent.
  2. Add 4 cups of cubed butternut squash to the pot, tossing it gently to coat. Cook for an additional 1-2 minutes.
  3. Sprinkle in 3 tablespoons of all-purpose flour, stirring for about 1 minute until the mixture turns golden and smooth.
  4. Gradually pour in 4 cups of vegetable broth and 1 cup of pumpkin beer, stirring continuously. Season with salt and pepper. Bring to a simmer over medium heat for about 5 minutes.
  5. Reduce the heat to medium-low and cook uncovered for approximately 15 minutes, or until the butternut squash is tender.
  6. Use an immersion blender to puree the soup until it is silky smooth. If using a stand blender, carefully transfer batches and blend.
  7. Return the pureed soup to low heat and stir in 1 cup of whole milk, 1 cup of chopped broccoli, 1 cup of shredded cheddar cheese, and 8 ounces of brie cheese. Stir gently for about 5 minutes until both cheeses melt completely.
  8. Stir in a pinch of cayenne pepper to add a warm kick, adjusting to your spice preference. Taste and adjust seasoning with more salt and pepper if needed.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 7000IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to 4 days. The flavors deepen overnight.

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