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
Scale
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.
