Description

This rich and creamy Brie and Cheddar Butternut Squash Beer Soup is a comforting blend of roasted butternut squash, sharp cheddar, and smooth brie cheese, enhanced with fresh herbs and a splash of pumpkin beer for a unique depth of flavor. Perfect for chilly days, this hearty soup balances sweetness from the squash and beer with savory cheese and warming spices, served best 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

Dairy and 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 and black pepper, to taste

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Instructions

Heat and sauté aromatics: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme, and sage. Cook until fragrant and the onion softens, about 5 minutes.
Add butternut squash and flour: Stir in the cubed butternut squash and toss to combine, cooking for 1 to 2 minutes. Sprinkle in the all-purpose flour and cook, stirring constantly, until it turns golden, about 1 minute. This helps to thicken the soup later.
Add liquids and simmer: Pour in the broth and the pumpkin beer or cider. Season with kosher salt and black pepper. Bring the mixture to a simmer, then reduce heat to medium. Let the soup cook uncovered until the butternut squash is tender, approximately 15 minutes.
Puree the soup: Remove the pot from heat. Using either a blender in batches or an immersion blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
Incorporate milk, vegetables, and cheese: Return the pureed soup to low heat on the stove. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently, stirring frequently, until the cheeses melt into a creamy consistency.
Season and serve: Add cayenne pepper for a slight kick and adjust salt and pepper to taste. Ladle the soup into bowls and garnish with extra cheddar or a wedge of brie. Serve warm, ideally alongside soft pretzels.

Notes

Use bone, chicken, or vegetable broth based on dietary preference.
The pumpkin beer or cider adds unique sweetness and depth—substitute with a mild beer or apple cider if unavailable.
For a thicker soup, increase the flour slightly or reduce the broth.
Broccoli adds a pop of color and texture, but can be substituted with other vegetables like kale or spinach.
Be careful when blending hot soup to avoid splatters—blend in batches or use an immersion blender.
Adjust cayenne pepper according to desired spice level or omit for a milder flavor.
Soft pretzels are the perfect accompaniment but optional.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 12g
Cholesterol: 50mg