Brie and Cheddar Butternut Squash Beer Soup Recipe

I absolutely love how this Brie and Cheddar Butternut Squash Beer Soup Recipe turns out every time I make it. It’s one of those cozy, comforting dishes that feels like a warm hug in a bowl—perfect for chilly evenings or casual gatherings. The combination of creamy brie and sharp cheddar, layered with the sweetness of butternut squash and the subtle depth from pumpkin beer, really sets this soup apart.

When I first tried this recipe, I was amazed at how approachable it was despite the gourmet flavors. You’ll find that it’s not only rich and hearty but surprisingly simple to throw together any night of the week. Whether you’re looking for a make-ahead meal or a dish to impress friends, this Brie and Cheddar Butternut Squash Beer Soup Recipe is absolutely worth trying.

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Ingredients You’ll Need

Each ingredient in this Brie and Cheddar Butternut Squash Beer Soup Recipe plays a key role in building deep flavor and creamy texture. When you shop, look for fresh herbs and quality cheeses to really elevate the final dish.

• Salted butter: Adds richness and helps sauté your aromatics perfectly.
• Extra virgin olive oil: Balances the butter with a fruity note, keeping the base flavorful.
• Yellow onion: Provides sweetness and depth—don’t skip sautéing until soft and fragrant.
• Fresh thyme leaves: Imparts an earthy aroma that pairs perfectly with squash.
• Chopped fresh sage: A classic combination with butternut squash, adding warm herbal notes.
• Butternut squash (cubed): The soup’s star ingredient—look for bright orange, firm squash.
• All-purpose flour: Helps thicken the soup just right without any lumps.
• Bone, chicken, or vegetable broth: Adds savory depth depending on your preference or dietary needs.
• Pumpkin beer or cider: This unique touch brings subtle spice and sweetness—try to find a good quality one.
• Whole milk: Keeps the soup creamy without overpowering the other flavors.
• Chopped broccoli: Adds a fresh pop of green and texture in the final step.
• Shredded cheddar cheese: The sharpness complements the brie and rounds out the flavor.
• Creamy brie (cubed): Melts into the soup beautifully, offering a luscious, rich twist.
• Cayenne: Just a pinch to brighten the flavors and add a gentle kick.
• Kosher salt and black pepper: Season carefully to bring everything together perfectly.

Variations

I love that this Brie and Cheddar Butternut Squash Beer Soup Recipe can easily be personalized to your taste. Whether you want to make it vegetarian, spice it up, or add seasonal veggies, it’s a great base recipe to experiment with.

• Vegetarian variation: I often swap chicken broth for vegetable broth to keep it veggie-friendly without sacrificing flavor.
• Spicy kick: Adding a bit more cayenne or even smoked paprika really wakes up the flavors if you like a heat boost.
• Seasonal veggies: Sometimes I throw in diced carrots or parsnips for extra sweetness and texture.
• Dairy-free twist: Use coconut milk in place of whole milk and a non-dairy cheese to make it allergy-friendly.

How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe

Step 1: Sauté Aromatics and Herbs

Start by melting the butter and olive oil together over medium heat in a large pot. Once shimmering, add chopped onion, fresh thyme leaves, and sage. Cook them slowly until the onions are soft and fragrant—this usually takes about 5 minutes and sets a beautiful aromatic base for your soup.

Step 2: Cook the Butternut Squash and Make the Roux

Next, toss in the cubed butternut squash to the pot and stir it around for 1-2 minutes to combine flavors. Sprinkle the flour over the veggies and keep stirring until the flour loosens up and turns golden—this cooks out the raw flour taste and helps thicken the soup later.

Step 3: Add Broth, Beer, and Simmer

Pour in your choice of broth along with the pumpkin beer or cider. Season lightly with kosher salt and black pepper, then bring everything to a gentle simmer. Reduce the heat and keep cooking, uncovered, until the squash is tender—this should take about 15 minutes. This step lets the squash soak up all those wonderful herbal and beer notes.

Step 4: Puree the Soup

Once the squash is soft, remove the pot from heat. Use an immersion blender directly in the pot or carefully transfer batches to a blender to puree the soup until smooth and creamy. This step gives the soup that velvety texture I know you’ll appreciate every spoonful of.

Step 5: Stir in Milk, Broccoli, and Cheese

Return the pureed soup to low heat and add the whole milk, chopped broccoli, shredded cheddar, and cubed brie. Stir gently as the cheeses melt and blend into the soup, creating a rich, creamy base. Finish with a pinch of cayenne to add just the right amount of warmth.

Step 6: Serve and Enjoy

Ladle the soup into bowls and if you’re feeling extra fancy, top with a little more cheddar or a small wedge of brie. I like serving this with soft pretzels on the side to soak up every bit. Trust me, the flavors and textures together will have your family and friends coming back for seconds.

How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe

Garnishes

I usually top the soup with a sprinkle of extra shredded cheddar or a small wedge of brie that slowly melts on top—both add eye-catching appeal and boost the creaminess as you eat. A few fresh thyme leaves or cracked black pepper also brighten it up and look lovely.

Side Dishes

Soft pretzels are my go-to because their salty chewiness is perfect for dipping. I’ve also paired this soup with crusty artisan bread or even garlic knots when I want to keep things simple but tasty.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out small pumpkins or mini soup crocks to bring the autumn vibe up a notch. Adding a swirl of cream or a dash of smoked paprika on top makes it feel restaurant-worthy without extra stress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where the soup keeps well for up to 3 days. Because of the cheese and milk, I try to eat it relatively soon to enjoy its fresh, creamy texture.

Freezing

Freezing this soup can change the texture slightly, especially the dairy part, but it’s still a great option if you want to batch cook. Freeze it before adding the cheese, then stir it in fresh after reheating for best results.

Reheating

Reheat gently over low heat on the stove, stirring often to prevent curdling. Adding a splash of milk during reheating helps bring the soup back to that lovely creamy state you love.

FAQs

Final Thoughts

This Brie and Cheddar Butternut Squash Beer Soup Recipe has become one of my favorite staples when I want comfort food that feels a little elevated. It’s the kind of soup that makes weeknight dinners feel special without hours in the kitchen. I hope you enjoy making and sharing it as much as I do—there’s something truly delightful about the creamy cheesy layers mingled with the warmth of squash and herbs. Give it a try and let me know how your family loves it!

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