Description
Delight in this rich and creamy Brie and Cheddar Butternut Squash Beer Soup, a comforting blend of sweet butternut squash, sharp cheddar, and smooth brie cheese, enriched with pumpkin beer and aromatic herbs. Perfect for cozy gatherings, this soup balances savory and slightly spicy notes for a flavorful experience.
Ingredients
Scale
Base 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
- 2-3 cups cubed butternut squash
Thickening and Liquids
- 1/4 cup all-purpose flour
- 3 cups bone, chicken, or vegetable broth
- 1 bottle/can (12 ounce) pumpkin beer/cider
- 2 cups whole milk
Vegetables and Cheese
- 1 cup chopped broccoli
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
Seasoning
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
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 the mixture is fragrant and the onion is translucent, about 5 minutes.
- Cook Butternut Squash and Flour: Add the cubed butternut squash to the pot and toss to combine. Cook for 1-2 minutes to slightly soften the squash. Stir in the all-purpose flour and cook until it turns golden, about 1 minute, to develop flavor and create a roux for thickening.
- 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. Cook uncovered until the butternut squash is tender, approximately 15 minutes.
- Blend the Soup: Remove the pot from heat. Use a blender or an immersion blender to puree the soup until smooth and creamy, ensuring a velvety texture.
- Add Dairy and Vegetables: Return the blended soup to low heat on the stove. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently while stirring until all the cheese has melted and the soup is thick and creamy.
- Season and Serve: Stir in the cayenne pepper for a subtle heat. Ladle the finished soup into bowls and garnish with extra shredded cheddar or a wedge of brie, if desired. Serve warm, ideally accompanied by soft pretzels.
Notes
- You can substitute pumpkin beer with hard cider or a mild lager if preferred.
- For a dairy-free version, replace the butter with olive oil and use plant-based milk and cheese alternatives.
- Broccoli adds a fresh texture; however, you can omit it or substitute with peas or spinach for variation.
- Adjust the cayenne pepper amount based on your spice tolerance.
- This soup pairs beautifully with crusty bread or soft pretzels for dipping.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
