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Brie and Cheddar Butternut Squash Beer Soup Recipe

ByTaylor
Jump to Recipe· 4.6 from 6 reviews

If you’re on the lookout for a cozy, comforting soup that feels a little fancy but is super easy to pull together, this Brie and Cheddar Butternut Squash Beer Soup Recipe is about to become your new favorite. I love how it combines the natural sweetness of butternut squash with the robust flavors of sharp cheddar and creamy brie, all rounded out with the subtle hoppy notes of pumpkin beer or cider. It’s one of those soups that feels perfect for chilly evenings when you want something warming yet a bit unexpected.

What makes this Brie and Cheddar Butternut Squash Beer Soup Recipe really stand out is the layering of flavors and textures — the smooth, velvety squash base, the melted cheeses leaving little pockets of gooey delight, and those fresh herbs adding a bit of brightness. Plus, the splash of beer brings a unique twist that elevates it beyond your typical squash soup. Trust me, whether it’s for a casual weeknight meal or an impressive starter at your next dinner party, this one’s worth trying.

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Why This Recipe Works

  • Balanced Flavor Profile: Sweet butternut squash pairs perfectly with sharp cheddar and creamy brie, creating a rich and satisfying taste.
  • Layers of Texture: Smooth, creamy soup base with melty cheese chunks and a hint of herb freshness keeps every spoonful interesting.
  • Simple Yet Unique: Using pumpkin beer gives it a subtle twist you won’t get in typical creamy squash soups.
  • Versatile and Cozy: Easy to make in under an hour, great for weeknights or special occasions, and perfect paired with soft pretzels or crusty bread.
A white bowl filled with thick, creamy orange-yellow soup with visible specks of green herbs mixed throughout. On the left edge of the bowl, a golden-brown twisted bread piece with white sesame seeds is partially dipped in the soup. A silver spoon is placed inside the bowl on the right side, resting on the soup's surface. The bowl sits on a white marbled surface with some woven cloth nearby. In the background, there are additional pieces of the same bread and another bowl with the same soup. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Brie and Cheddar Butternut Squash Beer Soup Recipe features ingredients that all play a key role for flavor, texture, and richness. I always recommend using fresh herbs and good-quality cheeses to really make it sing, plus the beer or cider adds that subtle complexity that surprises but doesn’t overwhelm.

  • Salted butter: Adds richness and helps build a flavorful base when sautéing onions and herbs.
  • Extra virgin olive oil: Combines with butter for a perfect sauté fat, bringing a light fruity note.
  • Yellow onion: Provides a sweet and savory foundation when cooked until tender.
  • Fresh thyme leaves: Adds an earthy, slightly minty aroma that complements butternut squash beautifully.
  • Fresh sage: Offers a warm, woodsy flavor that pairs amazingly well with autumn-inspired dishes.
  • Butternut squash: The star ingredient, it’s naturally sweet, creamy when cooked, and packed with nutrients.
  • All-purpose flour: Creates a light roux that thickens the soup without heaviness.
  • Bone, chicken, or vegetable broth: Provides depth and savory background; I find bone broth adds extra richness.
  • Pumpkin beer or cider: This unique ingredient gives a subtle hoppy sweetness and seasonal flair.
  • Whole milk: Makes the soup creamy without overpowering the flavors.
  • Chopped broccoli: Adds a bit of color and texture contrast, plus a touch of green freshness.
  • Shredded cheddar cheese: Adds sharp, tangy notes and melts into the soup for a luscious finish.
  • Creamy brie: Gives a luxurious, buttery melt that elevates the whole bowl.
  • Cayenne: Just a pinch to add warmth and a mild kick to balance the flavors.
  • Kosher salt and black pepper: Essential to taste for seasoning and to bring all ingredients together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to make this soup my own depending on the mood and season — and I encourage you to do the same! Sometimes I swap the broccoli for roasted cauliflower or add a splash of cream instead of milk for extra indulgence. Feel free to experiment with the cheeses or herbs to find your perfect combo.

  • Variation: For a vegan-friendly take, I’ve tried substituting dairy cheeses with plant-based alternatives and using vegetable broth — it’s surprisingly good and still comforting.
  • Herb swaps: Rosemary or marjoram work beautifully if you don’t have thyme or sage on hand.
  • Spice it up: If you like heat, a dash more cayenne or smoked paprika adds a nice smoky warmth.
  • Make it heartier: Adding cooked sausage or crispy bacon bits on top gives a tasty, meaty spin.

Step-by-Step: How I Make Brie and Cheddar Butternut Squash Beer Soup Recipe

Step 1: Sauté the aromatics and herbs

I start by melting the butter with olive oil in a large pot over medium heat. Once sizzling, I add the chopped yellow onion, fresh thyme leaves, and sage. The aroma that fills the kitchen as these soften and release their flavors is seriously intoxicating — it usually means delicious things are on the way! Cook everything until the onions are translucent and fragrant, about 5 minutes, stirring occasionally to avoid browning.

Step 2: Build the base with butternut squash and flour

Next comes the star — the cubed butternut squash. Toss it in and let it mingle with the onions and herbs for a minute or two. Then sprinkle in the all-purpose flour and cook, stirring often, until the mixture takes on a nice golden hue—this little step is the secret to thickening our soup without needing heavy cream.

Step 3: Add broth, beer, and simmer

Pour in your choice of broth — bone, chicken, or vegetable — and then the pumpkin beer or cider. Don’t skip the beer here; it brings subtle depth and sweetness you won’t get otherwise. Season with salt and pepper, bring everything to a gentle simmer, then lower the heat and let it cook uncovered until the squash is tender, about 15 minutes. At this point, your kitchen smells incredible, and you’re halfway to a bowl of something memorable.

Step 4: Puree and add milk, veggies, and cheese

Carefully blend the soup until silky smooth, either with an immersion blender right in the pot or by working in batches in a regular blender. Then gently stir in the milk, chopped broccoli, shredded cheddar, and cubes of creamy brie. Keep the heat low and stir frequently until all the cheese melts into a luscious, creamy consistency. Finally, add a pinch of cayenne for just a touch of warmth that cuts through the richness.

Step 5: Serve and enjoy

Spoon the soup into bowls and scatter a little extra cheddar or float a small wedge of brie on top if you’re feeling fancy. I love pairing it with warm, soft pretzels — something about the salty chewiness makes the soup taste even better. Grab a spoon, dig in, and enjoy the cozy vibes.

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Pro Tips for Making Brie and Cheddar Butternut Squash Beer Soup Recipe

  • Pick the right beer: I’ve found that pumpkin ales or lighter, fruity beers complement the squash best without overpowering the soup.
  • Don’t skip the roux: Cooking the flour briefly in the butter and oil prevents a raw flour taste and ensures a smooth, silky soup texture.
  • Add cheese off heat: Stir cheese in on low heat to prevent curdling or separating — this keeps the soup creamy and smooth.
  • Blend carefully: Use an immersion blender for ease and safety, but if using a countertop blender, work in small batches and vent the lid slightly to avoid steam buildup.

How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe

Two white bowls filled with thick, creamy orange soup with a smooth texture and small bits of herbs visible throughout. Each bowl has a piece of twisted pretzel bread partly dipped into the soup, showing a golden brown crust with coarse salt on top and soft inside. Fresh green herb sprigs are scattered on the soup surface as garnish. The bowls rest on a soft, crumpled beige cloth, placed on a white marbled surface. Some crumbs and small drops of soup are near the bowls, adding a casual, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I swear by topping each bowl with a little extra shredded cheddar for that melty finish and sometimes a small wedge of brie if I want to get fancy. A sprinkle of fresh thyme or crispy sage leaves adds a pop of color and fresh herbal aroma that brightens each bite. If you’re feeling adventurous, a drizzle of truffle oil or a few toasted pumpkin seeds can give it an extra wow factor.

Side Dishes

Soft pretzels are my go-to—they soak up the soup so well and add the perfect salty contrast. Crusty artisan bread or garlic breadsticks work beautifully too. For something a bit lighter, a crisp green salad dressed with lemon vinaigrette pairs nicely to balance the richness.

Creative Ways to Present

For a cozy gathering, I’ve served this soup in mini bread bowls, which feels playful and festive. On a chillier evening, I like to double the recipe and serve it alongside a cheese platter featuring the same brie and cheddar for a themed touch. Bringing it to a potluck? Serve it in a slow cooker set to warm so guests can ladle their own bowls whenever they want.

Make Ahead and Storage

Storing Leftovers

When storing leftover soup, I like to let it cool fully before transferring it to an airtight container. It keeps well in the fridge for up to 3 days, making it perfect for easy lunches or dinners later in the week. Just give it a good stir before reheating, as the cheese can settle a bit.

Freezing

I’ve frozen this soup a couple of times with good results. Just be sure to cool it completely and store it in a freezer-safe container. When you thaw it, cheese-based soups can change texture slightly, but a good whisk and gentle reheating usually bring it back to life.

Reheating

Reheat slowly over low heat on the stove, stirring often. I sometimes add a splash of milk or broth if it seems too thick after sitting. Avoid microwaving at too high a power to prevent the cheese from separating or curdling.

FAQs

  1. What type of beer works best in the Brie and Cheddar Butternut Squash Beer Soup Recipe?

    I recommend using a pumpkin ale, fall seasonal beer, or a mild cider for this soup because their subtle sweetness and spice notes complement the butternut squash beautifully without dominating the flavors. Avoid overly bitter or hoppy beers, which can clash with the creamy cheese and squash.

  2. Can I make this Brie and Cheddar Butternut Squash Beer Soup Recipe dairy-free?

    Absolutely! You can substitute the butter with a plant-based alternative, use dairy-free cheese alternatives, and swap whole milk for a creamy plant milk like oat or coconut milk. Just be mindful that the texture will differ slightly, but it’s still delicious and comforting.

  3. Can I prep this soup ahead of time?

    Yes, you can prepare most of the soup ahead up to the point before adding the cheeses. Store it in the fridge and add the cheese when reheating to keep it melty and fresh. This helps avoid overcooking the cheese and keeps the texture perfect.

  4. Is it okay to use frozen butternut squash?

    Definitely! Frozen cubed butternut squash works well and can save a lot of prep time. Just be sure to adjust the cooking time slightly as frozen squash may release more water and cook faster.

Final Thoughts

I genuinely think this Brie and Cheddar Butternut Squash Beer Soup Recipe is one of those cozy classics that feels like a hug in a bowl, especially when the weather cools down. It’s approachable enough to make any night special, yet unique enough to impress friends and family without fuss. Give it a try—you might just find yourself coming back to it again and again, just like I do.

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Brie and Cheddar Butternut Squash Beer Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy Brie and Cheddar Butternut Squash Beer Soup that blends the sweetness of roasted squash with the savory flavors of cheddar and brie, enhanced by a splash of pumpkin beer and fresh herbs. Perfectly comforting and ideal for cozy gatherings.

Ingredients

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 & 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

  1. Sauté Aromatics: Melt together the butter and olive oil in a large pot over medium heat. Add the chopped yellow onion, fresh thyme leaves, and chopped fresh sage. Cook until fragrant, about 5 minutes, stirring occasionally to avoid burning.
  2. Add Butternut Squash and Flour: Add the cubed butternut squash to the pot, toss to coat in the butter and herbs, and cook for 1 to 2 minutes. Sprinkle in the all-purpose flour and cook, stirring constantly until the mixture turns golden, about 1 minute, to create a roux that will thicken the soup.
  3. Add Broth and Beer: Slowly pour in the broth and the pumpkin beer or cider while stirring to prevent lumps. Season with kosher salt and black pepper to taste. Bring the soup to a simmer, then reduce the heat to medium and cook uncovered until the butternut squash becomes tender, approximately 15 minutes.
  4. Blend Soup: Remove the pot from heat. Carefully puree the soup using a blender in batches or an immersion blender directly in the pot until smooth and creamy.
  5. Add Dairy and Broccoli: Return the pureed soup to low heat. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed creamy brie. Cook while stirring until the cheeses melt fully and the soup becomes creamy and heated through.
  6. Season and Serve: Add cayenne pepper for a gentle heat and adjust salt and pepper as needed. Ladle the soup into bowls and optionally garnish with extra shredded cheddar or a brie wedge. Serve warm, ideally with soft pretzels on the side for a comforting meal.

Notes

  • For a vegetarian version, use vegetable broth instead of bone or chicken broth.
  • Make sure to cook the flour long enough to remove its raw taste and create a smooth texture.
  • If you prefer a thinner soup, add additional broth or milk to your desired consistency.
  • Use a mild cheddar cheese to balance the strong flavor of brie without overpowering the soup.
  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • If fresh herbs aren’t available, 1 teaspoon dried thyme and 1/2 teaspoon dried sage can be used instead.

Nutrition

  • Serving Size: 1 bowl (approx. 1 cup)
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 580 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 50 mg

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