Description
A rich and creamy Brie and Cheddar Butternut Squash Beer Soup that combines the sweetness of butternut squash with the sharpness of cheddar and the smoothness of brie, enhanced by a splash of pumpkin beer for a unique flavor twist. Perfect for cozy dinners and pairs wonderfully with soft pretzels.
Ingredients
Scale
Main 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
- 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
- 2 cups whole milk
- 1 cup chopped broccoli
- 3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper to taste
Instructions
- Heat and Sauté: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme leaves, and chopped sage, cooking until fragrant for about 5 minutes.
- Add Squash and Flour: Stir in the cubed butternut squash and toss to coat. Cook for 1 to 2 minutes, then mix in the all-purpose flour and cook until the mixture turns golden, approximately 1 minute.
- Simmer Soup Base: Pour in the broth and pumpkin beer or cider. Season with kosher salt and black pepper. Bring the soup to a simmer, then reduce heat to medium and cook uncovered until the butternut squash is tender, about 15 minutes.
- Blend Soup: Remove the pot from heat and puree the soup using a blender or immersion blender until smooth.
- Add Dairy and Veggies: Return the pureed soup to low heat on the stove. Stir in whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently, stirring frequently until the cheeses are melted and the soup is creamy.
- Season and Serve: Add cayenne pepper to taste, ladle the soup into bowls, and top with extra cheddar cheese or a wedge of brie. Serve warm, ideally alongside soft pretzels.
Notes
- For a thicker soup, increase the amount of flour slightly or reduce the broth.
- You can substitute pumpkin beer with a mild cider or a lager beer if preferred.
- Use vegetable broth for a vegetarian version.
- Ensure the brie is creamy and rind-free for better melting.
- Adjust cayenne pepper to your preferred level of spiciness.
- Soft pretzels are a great accessory to balance the richness of the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
