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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
