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

Scale

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

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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