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If you’re searching for a cozy, rich, and utterly irresistible soup to warm up your chilly days, look no further than this Brie & Cheddar Butternut Squash Beer Soup Recipe. It brings together the velvety sweetness of roasted butternut squash with the luxurious creaminess of sharp cheddar and smooth Brie, all elevated by a splash of pumpkin beer or hard cider that adds depth and a subtle hint of spice. This soup feels like a comforting hug in a bowl, perfect for lazy weekends or impressing guests with minimal fuss but maximum flavor.
Ingredients You’ll Need
Every ingredient in this soup plays a vital role, creating layers of flavor and a perfect balance of texture. From the buttery base to the fresh herbs and the cheeses that bring creaminess, each component is simple yet essential to making this soup sing.
- Salted butter: Adds richness and helps build the aromatic base with a luscious mouthfeel.
- Extra-virgin olive oil: Provides a silky texture and helps gently fry the onions and herbs without burning.
- Yellow onion, chopped: The foundation for savory depth and subtle sweetness once softened.
- Fresh thyme leaves: Introduce a fresh, earthy note that brightens the soup.
- Fresh sage, chopped: Adds a woody, slightly peppery flavor that pairs beautifully with butternut squash.
- Butternut squash (2–3 cups, cubed): The star ingredient for its natural sweetness and creamy texture when cooked.
- All-purpose flour: Helps thicken the soup to that perfect creamy consistency.
- Broth (chicken, bone, or vegetable): Creates the savory base that brings everything together while keeping it comforting.
- Pumpkin beer or hard cider (12 oz bottle): Adds layers of autumnal flavor and a hint of tang and sweetness that’s just magical.
- Whole milk: Enriches the soup further and smooths out the texture.
- Chopped broccoli (optional): Introduces a nice textural contrast and a pop of vibrant green color.
- Sharp cheddar cheese (2–3 cups, shredded): Offers a bold, tangy creaminess that melts perfectly into the soup.
- Brie (4 oz, rind removed, cubed): Delivers a buttery, soft richness that elevates the soup into an indulgent treat.
- Cayenne pepper (¼ tsp, optional): Adds a gentle kick that wakes up the flavors without overpowering them.
- Kosher salt & black pepper: Essential for seasoning and enhancing every other ingredient.
How to Make Brie & Cheddar Butternut Squash Beer Soup Recipe
Step 1: Sauté Aromatics
Start by melting the salted butter together with the olive oil in a large pot. Once melted and fragrant, add your chopped yellow onion, fresh thyme leaves, and chopped sage. Cook these gently for about five minutes until the onions become translucent and the herbs release their lovely aroma. This step is crucial for building a rich flavor base for the entire soup.
Step 2: Build the Soup Base
Next, toss in your cubed butternut squash and stir it around briefly to get it coated in that buttery herb mixture. Sprinkle the flour over the vegetables and cook for about one minute until it turns a light golden color. This technique helps thicken your soup naturally. Then, gradually whisk in your choice of broth along with the pumpkin beer or hard cider. Let it simmer uncovered for around 15 minutes or until the squash has softened to perfection.
Step 3: Puree for Silky Smoothness
Once your squash is tender and infused with all those wonderful herb-infused liquids, it’s time to achieve that signature creamy texture. Remove your pot from the heat and puree the soup with an immersion blender until it’s smooth and velvety. If you don’t have an immersion blender, working in batches in a standard blender will do just fine.
Step 4: Finish with Dairy and Cheese
Return the pureed soup to low heat and slowly whisk in the whole milk. If you’re adding broccoli, toss it in at this stage so it can soften slightly while still preserving some texture. Then, stir in your shredded sharp cheddar cheese and cubed Brie, patiently whisking until all the cheese has melted into a beautifully creamy blend. Finish with a pinch of cayenne pepper, and adjust your seasoning with salt and black pepper to taste. This step transforms the soup into a luxurious and indulgent meal.
Step 5: Serve and Enjoy
Ladle your piping hot soup into bowls and get ready to enjoy! It’s a fabulous time to think about garnishes or side accompaniments that will elevate your experience even further.
How to Serve Brie & Cheddar Butternut Squash Beer Soup Recipe
Garnishes
A sprinkle of extra shredded sharp cheddar cheese or a few fresh thyme leaves on top adds a lovely visual touch and an extra burst of flavor. Toasted pumpkin seeds or a drizzle of good olive oil can also add exciting texture and mouthfeel to this creamy soup.
Side Dishes
Soft pretzels are an absolute dream with this soup, soaking up every last drop of cheesy goodness. Crusty artisan bread, garlic breadsticks, or a crisp green salad are other terrific companions that complete your meal with balance and contrast.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls for a cozy, rustic vibe. If you’re hosting, try individual ramekins topped with melted cheese and a tiny sprig of thyme for an elegant touch. Inviting your guests to add their own garnishes like crispy bacon bits or a swirl of crème fraîche can make the experience interactive and memorable.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You’ll find the flavors deepen even further after resting overnight, making it perfect for quick lunches or a comforting second night dinner.
Freezing
This soup freezes wonderfully! Cool it completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Just be mindful that the texture of the broccoli may change slightly after freezing, so you might want to add fresh broccoli when reheating.
Reheating
When ready to enjoy your stored soup, gently reheat it on the stovetop over low to medium heat, stirring often to avoid scorching. If it thickens too much, add a splash of milk or broth to bring it back to that creamy consistency you love.
FAQs
Can I use a different type of cheese instead of Brie?
Absolutely! While Brie adds a wonderful creamy richness, you can substitute it with cream cheese or a mild Camembert to maintain that smooth texture without overpowering the cheddar’s sharpness.
Is pumpkin beer necessary for this soup?
Not at all! Pumpkin beer adds a subtle seasonal flavor, but hard cider or even a soft ale can work beautifully. If you prefer, you can skip the alcohol and use an equal amount of broth instead.
Can I make this soup vegan?
You can easily adapt the recipe by using plant-based butter and milk alternatives along with dairy-free cheese substitutes. Be sure to use vegetable broth and skip the Brie and cheddar, or pick vegan versions to keep the rich texture.
What can I use instead of butternut squash?
Honeynut squash makes a lovely substitute with its sweeter, nuttier flavor. Pumpkin or kabocha can also be great alternatives that offer similar textures and color.
How spicy is this soup with cayenne pepper?
The cayenne adds just a gentle warmth and enhances the overall flavor without being hot or overwhelming. Feel free to adjust or omit it entirely depending on your preference.
Final Thoughts
This Brie & Cheddar Butternut Squash Beer Soup Recipe is truly a star when it comes to comforting, elegant meals that are surprisingly easy to make. Its inviting blend of sweet squash, creamy cheeses, and a hint of beer or cider creates a unique flavor profile you’ll want to revisit time and again. I hope you give it a try soon and share this cozy bowl of joy with your favorite people.
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Brie & Cheddar Butternut Squash Beer Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy Brie & Cheddar Butternut Squash Beer Soup that combines the sweetness of butternut squash with the savory depth of pumpkin beer and sharp cheeses. This comforting fall soup is perfect for cozy dinners, featuring fresh herbs, a smooth texture, and an optional touch of heat from cayenne pepper.
Ingredients
Base Ingredients
- 3 Tbsp salted butter
- 2 Tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 2 Tbsp fresh thyme leaves
- 1 Tbsp fresh sage, chopped
Main Ingredients
- 2–3 cups cubed butternut squash (or honeynut squash)
- ¼ cup all-purpose flour
- 3 cups chicken, bone, or vegetable broth
- 1 bottle (12 oz) pumpkin beer or hard cider
- 2 cups whole milk
- 1 cup chopped broccoli (optional, for added texture)
Cheese
- 2–3 cups shredded sharp cheddar cheese
- 4 oz Brie, rind removed and cut into cubes
Seasonings
- ¼ tsp cayenne pepper (optional, to taste)
- Kosher salt & black pepper, to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter together with the olive oil over medium heat. Add the chopped onion, fresh thyme leaves, and chopped fresh sage. Cook for about 5 minutes until the onion is soft and the herbs are aromatic.
- Build Soup Base: Add the cubed butternut squash to the pot and toss briefly to coat in the butter and herbs. Sprinkle the all-purpose flour evenly over the squash and cook for 1 minute more, stirring continuously until the flour turns a light golden color.
- Add Liquids and Simmer: Gradually whisk in the broth followed by the pumpkin beer or hard cider, ensuring there are no lumps. Bring the soup to a gentle simmer and cook uncovered for about 15 minutes, or until the butternut squash is tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
- Finish with Dairy and Cheese: Return the pureed soup to low heat. Slowly whisk in the whole milk, then add the chopped broccoli if using. Gradually add the shredded sharp cheddar cheese and the Brie cubes, stirring constantly until all the cheese has melted and the soup is creamy and smooth.
- Season and Serve: Stir in the optional cayenne pepper for a bit of heat, and season with kosher salt and black pepper to taste. Ladle the soup into bowls, garnish with extra cheddar cheese or fresh thyme if desired, and serve warm. Soft pretzels make a delightful accompaniment for this soup.
Notes
- You can substitute pumpkin beer with a hard cider for a slightly sweeter flavor.
- Using an immersion blender is safer and more convenient, but a regular blender also works well.
- The broccoli is optional but adds a nice texture contrast and a pop of green color.
- Adjust cayenne pepper according to your preferred spice level.
- This soup pairs wonderfully with soft pretzels or crusty bread.
