Brie and Cheddar Butternut Squash Beer Soup Recipe

If you’re looking for a soup that’s like a warm, cheesy hug on a chilly day, this Brie and Cheddar Butternut Squash Beer Soup Recipe is exactly what you need. It’s creamy, rich, and has that perfect balance of savory squash sweetness and sharp cheese goodness, all elevated by the subtle, malty notes of pumpkin beer. I love this soup because it feels indulgent yet comforting, making it a fantastic option for cozy weekend lunches or an impressive dinner starter when you have friends over.

When I first tried this recipe, I was hooked by how the brie melts into the cheddar, giving the soup a silky texture that’s hard to beat. Plus, using beer instead of just broth adds depth and a slight twist you don’t get in your typical squash soup. If you want to wow your family or simply treat yourself to something delicious and a little different, this Brie and Cheddar Butternut Squash Beer Soup Recipe is absolutely worth making.

this …

Ingredients You’ll Need

Each ingredient works together harmoniously to build deep layers of flavor, from fresh herbs that brighten the soup to the combo of cheeses adding creaminess and bite. I recommend using a good-quality pumpkin beer that you enjoy drinking — it really makes a difference.

• Salted butter: Adds a rich base fat for sautéing and flavor, helps carry the herbs.
• Extra virgin olive oil: Balances the butter’s richness and raises the smoke point for sautéing aromatics.
• Yellow onion: Classic aromatic that builds sweet, savory depth when cooked gently.
• Fresh thyme leaves: Offer a subtle earthy note that pairs beautifully with squash.
• Fresh sage: Adds an herbal, slightly peppery edge that complements the cheese.
• Butternut squash: The star ingredient — sweet, creamy, and perfect for pureeing.
• All-purpose flour: Creates a light roux that thickens the soup wonderfully.
• Bone, chicken, or vegetable broth: Forms the flavorful liquid base; use what suits your taste or diet.
• Pumpkin beer/cider: Imparts an autumnal maltiness and a touch of sweetness, elevates the whole dish.
• Whole milk: Keeps the soup creamy without heavy cream, adding body and softness.
• Broccoli: Adds a fresh veggie bite and gorgeous color contrast.
• Shredded cheddar cheese: Sharp, melty, and robust—this cheese builds flavor depth.
• Creamy brie: Melts into a luscious texture with a mild nuttiness that shines through.
• Cayenne: Just a pinch to wake up the flavors with gentle heat.
• Kosher salt and black pepper: Essential seasoning to balance and highlight all ingredients.

Variations

I love tinkering with this soup depending on the season or what’s in my fridge. Feel free to customize it to your taste — that’s the beauty of a recipe like this!

• Vegan Variation: Swap the butter for coconut oil, use a plant-based milk, and replace cheeses with vegan alternatives; the beer and squash still shine beautifully.
• Spice it Up: If you like heat, add a dash more cayenne or a splash of hot sauce — it adds a nice contrast to the creamy richness.
• Herbal Twist: Try rosemary instead of sage for a piney aroma that pairs surprisingly well with the beer and cheddar.
• Seasonal Add-ins: Toss in some roasted chestnuts or caramelized onions for extra texture and sweetness around the holidays.

How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe

Step 1: Sauté Your Aromatics and Herbs

Start by melting the butter and olive oil together in a large pot over medium heat. Then add your chopped onion along with the fresh thyme and sage leaves. Cook these until they’re soft and fragrant — this usually takes about 5 minutes. You’ll know they’re ready when the kitchen smells incredible and the onions have turned translucent. This step builds a flavorful foundation for your soup.

Step 2: Add Butternut Squash and Flour

Toss in the cubed butternut squash and stir it in with the aromatics, cooking for another 1 to 2 minutes. This gives the squash a little toastiness before it stews. Then sprinkle the flour over everything and stir well, cooking it for about 1 minute until golden. This creates a light roux that will thicken your soup beautifully — just keep stirring so it doesn’t burn!

Step 3: Pour in Broth and Beer, Simmer Gently

Next up, add your broth and pumpkin beer (or cider) to the pot. Season with kosher salt and freshly ground black pepper. Bring this mixture to a simmer, then lower the heat to medium and let it cook uncovered for about 15 minutes, or until the squash is tender when poked with a fork. This step lets the flavors meld and the alcohol in the beer cook off, leaving just that lovely maltiness behind.

Step 4: Puree the Soup Until Smooth

Once the squash is tender, remove the pot from the heat. You can use an immersion blender right in the pot — which is my favorite and easiest method — or carefully transfer the soup in batches to a blender. Blend it until it’s silky smooth. This step is key if you want a creamy texture without chunks of squash.

Step 5: Stir in Milk, Broccoli, and Cheeses

Return the pureed soup to low heat and gently stir in the whole milk along with the chopped broccoli, shredded cheddar, and cubed brie. Keep stirring until the cheeses are totally melted and the broccoli softens just a bit — about 5 minutes. The brie adds amazing creaminess and the broccoli gives a fresh texture. Finish by stirring in a pinch of cayenne to add a subtle kick.

Step 6: Serve and Enjoy

Ladle the soup into bowls and, if you want to amp it up, garnish with a little extra shredded cheddar or a wedge of brie on top. It’s perfect with soft pretzels or crusty bread to soak up every last drop. Trust me, this soup is so good you’ll want seconds!

How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe

Garnishes

I love topping this soup with a sprinkle of extra sharp cheddar or a small wedge of creamy brie that melts just slightly on contact. For a pop of color and freshness, a few chopped fresh thyme leaves or crispy sage chips add charm and flavor. Sometimes I even sprinkle a few roasted pumpkin seeds for a fun crunch.

Side Dishes

This soup pairs beautifully with soft pretzels — they soak up the cheese and beer flavors perfectly. Crusty sourdough bread or garlic focaccia are also wonderful for dipping. When I serve this for dinner, I like to have a simple green salad alongside to balance the richness.

Creative Ways to Present

For special occasions, try serving this soup in mini bread bowls for an extra cozy presentation. You can also layer a bit of extra cheese on top and broil for a minute to get a golden crusty finish — like a fancy soup gratin. Adding edible flowers or herb sprigs can make it look festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. Make sure the soup cools to room temperature before sealing to keep freshness and prevent condensation inside the container. It reheats beautifully and sometimes tastes even better the next day once the flavors have melded.

Freezing

This Brie and Cheddar Butternut Squash Beer Soup Recipe freezes well, but because of the milk and cheeses, texture might slightly change. Freeze the soup before adding the broccoli and cheeses for best results, then thaw and add them fresh when reheating. I’ve found this keeps the soup creamier and more vibrant after freezing.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching and to help the cheese meld smoothly back in. If the soup seems too thick after sitting, thin it with a splash of broth or milk. Avoid high heat or microwave reheating at max power to keep it creamy and prevent curdling.

FAQs

Final Thoughts

This Brie and Cheddar Butternut Squash Beer Soup Recipe has quietly become a favorite in my kitchen and I think once you try it, you’ll see why. It’s the kind of soup that brings everyone to the table — rich, comforting, and a little unexpected. Whether you’re cooking for family or impressing guests, it hits all the right notes. I honestly can’t recommend it enough, so go ahead and give it a try; I promise you’ll be making it again and again!

Print