Indulgent Brie and Cheddar Butternut Squash Beer Soup Delight

Experience the cozy flavors of Brie and Cheddar Butternut Squash Beer Soup, a perfect autumn dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 tablespoons butter rich flavor enhancer; substitute with olive oil for a dairy-free option
2 tablespoons olive oil helps sauté vegetables; any neutral oil works well
1 onion, chopped adds sweetness to the base; shallots can be used for a milder taste
1 tablespoon fresh thyme, chopped brings herby aroma; or use dried thyme as a substitute
1 tablespoon fresh sage, chopped contributes earthy notes; omit or swap with rosemary if preferred
4 cups butternut squash, cubed the star ingredient for sweetness; pumpkin or sweet potatoes work in its place
3 tablespoons all-purpose flour thickens the soup; consider gluten-free flour for a different option
3 cups vegetable broth forms the soup's base; chicken broth is suitable for non-vegetarians
1 cup pumpkin beer adds depth of flavor; substitute with pale ale or a hard cider if desired

For the Creaminess

1 cup whole milk creamy texture booster; can swap with almond milk or coconut milk for a dairy-free twist
2 cups broccoli, chopped optional for added texture; feel free to omit for a simpler soup
1 cup shredded cheddar cheese enriches the flavor profile; gouda or fontina can be tasty alternatives
4 ounces brie cheese, cubed key for creaminess; another soft cheese can take its place

For the Spice

¼ teaspoon cayenne pepper provides a hint of warmth for a balanced flavor; adjust according to spice preference

Equipment

large pot
immersion blender

Method

Step-by-Step Instructions

In a large pot, melt 3 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 1 tablespoon of fresh thyme, and 1 tablespoon of fresh sage. Sauté for about 5 minutes until the onions are soft and fragrant.
Stir in 4 cups of cubed butternut squash, cooking for an additional 2-3 minutes to allow the squash to soften and absorb the flavors.
Sprinkle in 3 tablespoons of all-purpose flour, stirring continuously for about 1 minute until it turns light golden brown.
Carefully pour in 3 cups of vegetable broth and 1 cup of pumpkin beer, stirring well. Bring to a gentle simmer for about 15 minutes until the butternut squash is tender.
Use an immersion blender to puree the soup until smooth. If using a standing blender, blend in batches.
Return the pureed soup to low heat and stir in 1 cup of whole milk, 2 cups of chopped broccoli (if using), 1 cup of shredded cheddar cheese, and 4 ounces of cubed brie cheese.
Ladle the creamy soup into bowls and top with extra cheddar cheese or a slice of brie as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 20mgIron: 8mg

Notes

This soup is perfect for chilly evenings, customizable, and can be made with seasonal vegetables or different cheeses.

Tried this recipe?

Let us know how it was!