Description

This rich and creamy Brie and Cheddar Butternut Squash Beer Soup combines the sweetness of butternut squash with the sharpness of cheddar and the smooth creaminess of brie, all enhanced by a hint of pumpkin beer for a unique depth of flavor. Finished with fresh herbs and a touch of cayenne, this comforting soup is perfect for cozy evenings and pairs wonderfully with soft pretzels.

Ingredients

Scale

Base

3 tablespoons salted butter
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage

Vegetables

2-3 cups cubed butternut squash
1 cup chopped broccoli

Thickening Agent

1/4 cup all-purpose flour

Liquids

3 cups bone, chicken, or vegetable broth
1 bottle/can (12 ounce) pumpkin beer or cider
2 cups whole milk

Cheeses

2-3 cups shredded cheddar cheese
4 ounces creamy brie, cubed

Seasonings

1/4 teaspoon cayenne pepper
Kosher salt to taste
Black pepper to taste

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Instructions

Sauté Aromatics: Melt together the butter and olive oil in a large pot over medium heat. Add the chopped onion, fresh thyme leaves, and chopped sage. Cook until fragrant and the onion is softened, about 5 minutes.
Add Butternut Squash: Add the cubed butternut squash to the pot, tossing to coat with the herbs and fat. Cook for 1 to 2 minutes to begin softening.
Make Roux: Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, until the mixture turns golden, about 1 minute. This will help thicken the soup later.
Add Liquids and Simmer: Pour in the broth and pumpkin beer or cider. Season with kosher salt and black pepper to taste. Bring the soup to a simmer, then reduce heat to medium and cook uncovered until the butternut squash is tender, about 15 minutes.
Puree Soup: Remove the pot from heat and puree the soup until smooth using a blender or immersion blender. Be careful to blend in batches if using a regular blender, ensuring the soup cools slightly to avoid splattering.
Add Dairy and Broccoli: Return the soup to low heat. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently, stirring frequently, until the cheeses have melted and the soup is creamy.
Finish Seasoning: Add cayenne pepper and adjust salt and pepper as needed for a balanced flavor with a subtle kick.
Serve: Ladle the soup into bowls and garnish with extra shredded cheddar or a wedge of brie. Enjoy warm, ideally with soft pretzels on the side for an extra comforting experience.

Notes

If you prefer a thicker soup, reduce the broth slightly or add a bit more flour for a thicker roux.
For a vegetarian version, use vegetable broth and check that the cheeses are vegetarian-friendly.
You can substitute pumpkin beer with a mild cider or non-alcoholic beer for different flavor variations.
Pureeing the soup ensures a smooth texture but leaving some chunks of squash is also delicious if you prefer a more rustic consistency.
Broccoli adds a nice contrast in texture and color, but can be omitted or replaced with other vegetables like kale or spinach.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 460mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 12g
Cholesterol: 50mg