Brie and Cheddar Butternut Squash Beer Soup Recipe

I absolutely love how this Brie and Cheddar Butternut Squash Beer Soup Recipe brings together the cozy flavors of fall with a cheesy, creamy twist. There’s something about the mix of mellow butternut squash and sharp cheddar, softened by the luxurious creaminess of brie, that just hits all the right notes. Plus, adding pumpkin beer or cider gives it a wonderfully unique depth that you won’t find in your everyday soup.

When I first tried this recipe, it quickly became one of my go-to comfort foods for chilly evenings or casual dinner parties. You’ll find that it’s rich and satisfying yet brightened up by fresh herbs and a touch of spice. It’s perfect for impressing guests who appreciate something a little different but still familiar.

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Ingredients You’ll Need

The ingredients here create a luscious soup that’s full-bodied and comforting. The balance of fresh herbs, hearty butternut squash, and cheeses makes each spoonful satisfying, and choosing a flavorful pumpkin beer really amps up the seasonal vibes. When shopping, look for a good quality brie that’s creamy but not overly runny, and pick a cheddar that melts nicely—aged sharp cheddar works beautifully.

• Salted butter: Adds richness and helps develop a flavorful base when combined with olive oil.
• Extra virgin olive oil: Provides depth and mellows the aromatics without overpowering them.
• Yellow onion: A classic soup starter, it sweetens as it cooks, creating a great foundation.
• Fresh thyme leaves: Bring a bright, earthy note that complements butternut squash perfectly.
• Fresh sage: Adds a hint of warmth and mild bitterness that cuts through the creaminess.
• Cubed butternut squash: The star ingredient—sweet, earthy, and creates a silky texture when pureed.
• All-purpose flour: Helps thicken the soup slightly for that comforting, creamy consistency.
• Bone, chicken, or vegetable broth: Choose one based on preference; I like chicken for extra savoriness.
• Pumpkin beer or cider: Introduces complex autumnal flavors and a subtle tang.
• Whole milk: Softens the soup and adds creaminess without heaviness.
• Chopped broccoli: Adds a pop of green and a little texture contrast.
• Shredded cheddar cheese: Melts smoothly for rich, cheesy goodness throughout.
• Creamy brie, cubed: Melts gently for indulgent pockets of flavor.
• Cayenne pepper: Gives just a touch of heat to balance the sweetness.
• Kosher salt and black pepper: Essential seasonings to enhance all the flavors.

Variations

I love how versatile this Brie and Cheddar Butternut Squash Beer Soup Recipe is—don’t hesitate to make it your own! Whether you want to play with the type of cheese, swap out the broth, or add in different veggies, this recipe welcomes personalization and experimentation.

• Cheese swaps: I’ve tried mixing in smoked gouda or pepper jack for a smoky or spicy kick, which my family adored.
• Dairy-free option: You can skip the milk and cheese to make it vegan-friendly by using a plant-based milk and nutritional yeast instead.
• Seasonal greens: Adding kale or spinach in place of broccoli works well if you want a different texture and color.
• Spice level: Feel free to tweak the cayenne—sometimes I add a pinch more for a noticeable but friendly heat that wakes up the flavors.

How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe

Step 1: Sauté your aromatics and butternut squash

Start by melting the butter and olive oil together in a large pot over medium heat—I love this combo because it balances flavor and the high smoke point helps avoid burning. Add the chopped yellow onion, fresh thyme leaves, and sage and cook until everything is fragrant and the onion softens, about 5 minutes. Then toss in your cubed butternut squash and cook for another minute or two to lightly toast it, which builds extra flavor before adding liquids.

Step 2: Thicken and simmer your soup base

Sprinkle in the all-purpose flour and stir for about a minute until it turns a beautiful golden color—this helps thicken the soup naturally. Slowly pour in your broth and pumpkin beer or cider while stirring to prevent lumps. Season now with kosher salt and black pepper, then bring the mixture to a gentle simmer. Let the soup cook uncovered until the butternut squash is tender, usually about 15 minutes. This simmer is where the flavors deepen and meld beautifully.

Step 3: Purée and enrich with cheese and milk

Remove the pot from heat and either use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender—it should be silky smooth. Return the soup to low heat and stir in the whole milk, chopped broccoli, shredded cheddar, and cubed brie. Keep stirring gently until the cheese melts completely and the soup turns luscious and creamy. Finish off with a pinch of cayenne to add that little spark of warmth.

Step 4: Serve and enjoy

Ladle your Brie and Cheddar Butternut Squash Beer Soup into bowls and top with a bit more shredded cheddar or a small wedge of brie for that extra cheesy appeal. I love enjoying this soup with soft pretzels or crusty bread on the side—it’s simply irresistible.

How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe

Garnishes

I usually top my soup with a sprinkle of extra shredded cheddar or a small wedge of brie, which slowly melts on the steaming soup—it’s an indulgent touch. Sometimes I toss on a few crispy sage leaves or a dash of smoked paprika for contrast. A little cracked black pepper and fresh thyme sprigs also brighten up the bowl beautifully.

Side Dishes

Soft pretzels are my go-to side here because their saltiness and chewiness pair perfectly with the creamy soup. But crusty French bread or even garlic knots also hold up well for dipping. If you want a light salad on the side, something simple like arugula with lemon vinaigrette balances all that richness wonderfully.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls or hollowed-out pumpkins, which make a festive and inviting presentation. Garnishing with a drizzle of truffle oil or smoked sea salt adds a gourmet flair that impresses guests. You can also layer shredded cheese and herbs on top right before serving to add an extra wow factor.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then transfer leftovers to airtight containers in the fridge. It keeps beautifully for about 3 days. Be sure to give it a good stir before reheating because the cheese can settle at the bottom.

Freezing

Freezing this soup works, but I’ve found the texture is best if you freeze before adding the cheese and milk. Freeze the puréed soup in portions, then thaw and add the dairy when reheating. This helps keep the creamy texture smooth instead of grainy.

Reheating

Reheat gently over low heat on the stove, stirring often to prevent sticking or burning. Add a splash of milk if it feels too thick and whisk to bring back that luscious creaminess. Avoid microwaving directly if possible, as it can lead to uneven heating and curdling.

FAQs

Final Thoughts

This Brie and Cheddar Butternut Squash Beer Soup Recipe has become one of those dishes I turn to when I want to both comfort myself and impress at the same time. It’s cozy, flavorful, and genuinely easy to make, which I appreciate when life gets busy. I hope you’ll give it a try soon—you might find it becoming your family’s new favorite too!

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