I absolutely love how cozy and comforting this Brie and Cheddar Butternut Squash Beer Soup Recipe turns out—it’s that perfect bowl of warmth for chilly evenings or when you want to impress friends without a ton of fuss. The blend of creamy brie and sharp cheddar melts into the rich roasted butternut squash, all lovingly simmered with a splash of pumpkin beer that adds subtle depth and a touch of earthiness.
When I first tried this soup, I was amazed by how the flavors balanced so beautifully, making it perfect for casual family dinners or even a relaxed weekend gathering. You’ll find that this recipe is not only straightforward but versatile enough to dress up or down depending on your mood or what you have on hand.
Why You’ll Love This Recipe
- Rich, Creamy Comfort: The combination of brie and cheddar gives the soup a luscious, velvety texture you won’t want to put down.
- Unique Beer Twist: Using pumpkin beer adds a subtle spice and sweetness that elevates the squash’s natural flavor.
- Simple Yet Impressive: This soup feels fancy but is incredibly straightforward to make, perfect for both weeknights and entertaining.
- Family Favorite: My crew goes crazy for this one, and I bet yours will too!
Ingredients You’ll Need
These ingredients create a rich, comforting soup that’s loaded with layers of flavor. When shopping, fresh herbs and quality cheese really make a difference here, so try to get the best you can find.
- Salted butter: Adds depth and a silky mouthfeel, plus helps sauté the aromatics beautifully.
- Extra virgin olive oil: Balances richness and helps prevent the butter from burning.
- Yellow onion: Provides a sweet base flavor that complements the squash perfectly.
- Fresh thyme leaves: Earthy and fragrant, this herb lifts the dish nicely.
- Fresh sage: A wonderful savory note that pairs naturally with butternut squash.
- Butternut squash: The star of the soup—look for firm, unblemished squash for best flavor.
- All-purpose flour: Helps thicken the soup for a satisfying creamy texture.
- Broth (bone, chicken, or vegetable): Choose based on your preference, but a good quality broth is key.
- Pumpkin beer or cider: Adds unique spices and sweetness—go for a pumpkin-flavored craft beer or a cider that you enjoy drinking.
- Whole milk: Keeps the soup creamy without overpowering the cheese flavors.
- Broccoli: Adds a bit of color and gentle bite, balancing the richness.
- Cheddar cheese: Sharpness that cuts through the creaminess and enhances depth.
- Creamy brie: Melts smoothly and adds luxurious creaminess and a mild tang.
- Cayenne pepper: A touch of heat that brightens all the flavors.
- Kosher salt and black pepper: For seasoning to taste and bringing everything together.
Variations
I love to switch things up depending on the season or what’s in the fridge. This Brie and Cheddar Butternut Squash Beer Soup Recipe is so adaptable—I encourage you to put your own spin on it.
- Vegetarian Version: Use vegetable broth and skip the bone broth for a fully vegetarian (and just as delicious) option.
- Spicy Kick: Add a pinch more cayenne or a dash of smoked paprika to ramp up the heat a bit.
- Different Cheeses: Swap the cheddar for Gruyère or fontina for a more nutty, mellow flavor.
- Seasonal Veggies: Substitute broccoli with roasted Brussels sprouts or kale for a twist.
How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe
Step 1: Sauté Aromatics and Prepare the Base
Start by melting the butter and olive oil together over medium heat in a large pot. When the butter has melted, toss in the chopped onion along with fresh thyme and sage. Cook this mixture until fragrant—about 5 minutes—stirring occasionally so the onion softens but doesn’t brown too much; this builds the flavor foundation for the soup.
Step 2: Add Butternut Squash and Flour
Next, add the cubed butternut squash to the pot. Give everything a good stir and cook for a couple of minutes so the squash starts to soften and soak in those lovely herb flavors. Sprinkle the flour over the mixture and cook for another minute until the flour turns golden—this step helps thicken the soup to that perfect creamy consistency you’ll love.
Step 3: Simmer with Broth and Pumpkin Beer
Pour in your choice of broth along with the pumpkin beer or cider, then season with kosher salt and freshly cracked black pepper. Bring the soup to a simmer, reduce the heat to medium, and let it cook uncovered for about 15 minutes, or until the butternut squash is tender when pierced with a fork. This step infuses the soup with subtle depth and melds the flavors beautifully.
Step 4: Blend the Soup Until Smooth
Remove the pot from heat and blend the soup. I usually use an immersion blender straight in the pot for convenience, but a regular blender works just as well—just be careful not to fill it too full to avoid spills. Blend until silky smooth and creamy to the touch.
Step 5: Add Dairy and Broccoli
Return the blended soup to stove top and place over low heat. Stir in whole milk, chopped broccoli, shredded cheddar cheese, and cubed creamy brie. Cook gently, stirring often, until all the cheeses have melted into a luxuriously creamy mixture and the broccoli is just tender but still vibrant—a key texture contrast that makes this soup special. Finish with a pinch of cayenne pepper to add a gentle kick.
Step 6: Serve and Enjoy!
Ladle the soup into your favorite bowls and top with a little extra cheddar cheese or even a cute wedge of brie for those moments you want to impress. I love serving this with soft pretzels on the side—they soak up the soup so well and make for a fun, cozy meal.
Pro Tips for Making Brie and Cheddar Butternut Squash Beer Soup Recipe
- Use Fresh Herbs: I discovered fresh thyme and sage dramatically boost the aroma and flavor—dried herbs just don’t have the same punch here.
- Watch Your Heat: When melting the cheese, keep the heat low to avoid curdling and get that silky, smooth finish.
- Blend Carefully: Blending hot soup can be tricky—always blend in batches and vent your blender lid to avoid burns or spills.
- Broccoli Timing: Add the broccoli last to keep its color and texture; overcooking can make it mushy and dull the soup’s bright look.
How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe
Garnishes
I like to garnish the soup with an extra sprinkle of sharp cheddar or a small wedge of brie right on top. Sometimes, I’ll add just a light drizzle of good-quality olive oil or a scattering of crispy sage leaves for extra flavor and that wow factor.
Side Dishes
Soft pretzels are my go-to because they’re perfect for dipping, but crusty artisan bread or warm garlic bread work wonderfully too. A simple green salad on the side balances the rich soup nicely for a complete meal.
Creative Ways to Present
For special occasions, I serve this soup in small mason jars or mini soup crocks and top them with fresh herb sprigs—it makes the presentation feel homey but elevated. Adding a sprinkle of toasted pumpkin seeds on top gives it fun texture and hints at the pumpkin beer flavor.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, and the soup keeps beautifully for 3-4 days. I find the flavors actually develop more overnight, so it’s a tasty lunch or second dinner the next day.
Freezing
If I have extras, I freeze this soup in smaller portions. Because of the cheese, the texture changes slightly, but reheated slowly on the stove with a splash of milk brings it right back to creamy perfection.
Reheating
When reheating, I gently warm the soup over low heat, stirring frequently to avoid scorching and to help re-melt the cheese evenly. Adding a little extra milk or broth if thickened too much helps restore a luscious consistency.
FAQs
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Can I use a different type of beer instead of pumpkin beer?
Absolutely! While pumpkin beer adds a unique sweetness and spice that complements the squash, you can use a mild lager or ale. Just avoid overly bitter or hoppy beers as they might overpower the soup’s delicate flavors.
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Is it possible to make this soup dairy-free?
Yes! Substitute the butter with olive oil, use a dairy-free milk like coconut or oat milk, and replace the cheeses with dairy-free alternatives. The soup won’t be quite as creamy but will still be delicious.
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Can I skip the broccoli or add other vegetables?
Definitely. Broccoli adds color and texture, but you can leave it out or use other veggies like kale, spinach, or even roasted carrots depending on what you enjoy or have on hand.
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How do I prevent the cheese from clumping when melting?
Low and slow is the key here—melt the cheese over low heat, stirring constantly. Adding milk first helps the cheese melt smoothly and reduces the chance of clumping.
Final Thoughts
This Brie and Cheddar Butternut Squash Beer Soup Recipe holds a special place in my kitchen—I love how it effortlessly combines comfort with a touch of something unexpected thanks to the beer and cheeses. I hope you give it a try and enjoy the cozy, cheesy, flavorful goodness as much as my family and I do. It’s the kind of soup that warms your soul and always makes for happy bellies at the table.
Print
Brie and Cheddar Butternut Squash Beer Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Brie and Cheddar Butternut Squash Beer Soup is a rich and creamy blend of roasted butternut squash, sharp cheddar, and creamy brie, enhanced by aromatic herbs and a splash of pumpkin beer. Perfect for cozy evenings, this comforting soup combines savory depths with a hint of spice and a smooth texture, ideal for serving with soft pretzels.
Ingredients
Base 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
Vegetables
- 1 cup chopped broccoli
Cheese
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
Spices & Seasonings
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper to taste
Instructions
- Sauté aromatics: Melt together the butter and olive oil in a large pot over medium heat. Add chopped onion, fresh thyme leaves, and fresh sage. Cook until the mixture is fragrant and the onions are translucent, about 5 minutes.
- Cook squash: Add cubed butternut squash to the pot, tossing to combine. Cook for 1-2 minutes to start softening the squash.
- Add flour: Stir in the all-purpose flour and cook for about 1 minute until it turns golden. This will help thicken the soup later.
- Simmer soup base: Pour in broth and pumpkin beer or cider. Season with kosher salt and black pepper. Bring the soup to a simmer, then reduce heat to medium and cook uncovered until the butternut squash is tender, about 15 minutes.
- Blend soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender to puree until smooth.
- Finish soup: Return the pureed soup to the stove set on low heat. Stir in whole milk, chopped broccoli, shredded cheddar, and cubed brie. Cook gently, stirring frequently, until the cheeses melt evenly and the soup is creamy.
- Season and serve: Add cayenne pepper and adjust salt and pepper if needed. Ladle the soup into bowls and optionally top with extra cheddar cheese or a wedge of brie. Serve warm, ideally with soft pretzels on the side.
Notes
- Use bone, chicken, or vegetable broth depending on your preference for flavor depth.
- The pumpkin beer adds a subtle sweetness and spice; substitute with a mild cider if preferred.
- Pureeing the soup ensures a velvety smooth texture, but you can leave some chunks for extra body.
- Adjust cayenne amount to control the heat level.
- Soft pretzels are a perfect accompaniment for dipping and complement the beer flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg
