Brie & Cheddar Butternut Squash Beer Soup

Brie & Cheddar Butternut Squash Beer Soup: Your New Fall Obsession

Hey friends! Wyatt Porter here, and if there’s one thing that gets my taste buds dancing faster than a bluegrass fiddle, it’s the moment autumn rolls in and my kitchen fills with the smell of roasting squash. Today? We’re turning that golden goodness into the coziest, creamiest, most unapologetically indulgent soup you’ll make this season. Picture this: velvety butternut squash hugging sharp cheddar and creamy Brie, all lifted up by a glug of pumpkin beer or cider. It’s like your favorite flannel shirt in bowl form! No fancy techniques here – just one pot, simple steps, and that magic moment when you dunk a soft pretzel into this cheesy masterpiece. Whether you’re feeding a hungry crowd after apple picking or just need a hug in a bowl on a Tuesday, this soup’s got your back. Let’s make your kitchen smell like a fall fantasy, shall we?

The Soup That Saved Game Night

Brie & Cheddar Butternut Squash Beer Soup

Print Recipe

This rich and cozy one-pot soup blends sweet roasted squash, sharp cheddar, creamy Brie, and a splash of beer or cider, creating the ultimate fall comfort food—ideally served alongside soft pretzels.

• Author: Wyatt Porter
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Ingredients

Scale 1x2x3x

3 Tbsp salted butter

2 Tbsp extra‑virgin olive oil

1 yellow onion, chopped

2 Tbsp fresh thyme leaves

1 Tbsp fresh sage, chopped

2–3 cups cubed butternut squash (or honeynut squash)

¼ cup all‑purpose flour

3 cups chicken, bone, or vegetable broth

1 bottle (12 oz) pumpkin beer or hard cider

2 cups whole milk

1 cup chopped broccoli (optional, for added texture)

2–3 cups shredded sharp cheddar cheese

4 oz Brie, rind removed and cut into cubes

¼ tsp cayenne pepper (optional, to taste)

Kosher salt & black pepper, to taste

Instructions

Sauté Aromatics
In a large pot, melt butter with olive oil. Add onion, thyme, and sage; cook ~5 minutes until fragrant.

Build Soup Base
Add squash and toss briefly. Sprinkle in flour and cook 1 minute until golden. Gradually whisk in broth and beer or cider. Simmer uncovered until squash is tender (~15 min).

Puree
Remove from heat and puree with an immersion blender (or in batches in a blender) until smooth.

Finish with Dairy
Return to low heat. Whisk in milk, broccoli (if using), cheddar, and Brie until melted and creamy. Stir in cayenne. Season to taste.

Serve
Ladle into bowls, garnish with extra cheddar or fresh thyme, and enjoy—soft pretzels are highly recommended!

Nutrition

• Calories: 419 kca
• Sugar: 8g
• Fat: 24g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 18g

This recipe? It’s got roots in my most legendary kitchen fail turned win. Picture it: Buffalo, 2018. My Bills are playing, friends are over, and I’d planned this fancy three-course spread. Naturally, the main course flopped – dry chicken that could’ve doubled as hockey pucks. Panic mode! I spotted a lonely butternut squash, leftover Oktoberfest beers, and cheese ends in the fridge. In 45 minutes flat, I whipped up this soup as a Hail Mary. The kitchen went silent except for slurping… then someone actually dipped a tortilla chip in it (we were out of pretzels). Now? My buddies demand it every game day. That beautiful chaos taught me the best recipes aren’t perfect – they’re real, resilient, and born from feeding the people you love.

Gather Your Flavor Crew

Serves 6 hungry souls (or 4 very ambitious ones!)

• 3 Tbsp salted butter – Our flavor foundation. Salted adds depth, but unsalted works too (just bump up seasoning later).
• 2 Tbsp extra-virgin olive oil – Prevents butter from burning and adds fruity notes. Regular olive oil is fine in a pinch!
• 1 yellow onion, chopped – Sweetness builder! No yellow? White onion or even leeks work.
• 2 Tbsp fresh thyme leaves – Non-negotiable for that earthy fall vibe. Dried? Use 2 tsp, but fresh is magic here.
• 1 Tbsp fresh sage, chopped – Hello, cozy! Dried sage? Halve it (1.5 tsp). Pro tip: Rub leaves between fingers before chopping to release oils!
• 2–3 cups cubed butternut squash (or honeynut squash) – Honeynut’s sweeter and denser (use 2 cups). Pre-cubed saves time!
• ¼ cup all-purpose flour – Our thickening hero. Gluten-free? Swap cornstarch slurry (1.5 Tbsp cornstarch + 2 Tbsp cold water) added later.
• 3 cups chicken, bone, or vegetable broth – Bone broth = extra richness. Veggie keeps it vegetarian-friendly!
• 1 bottle (12 oz) pumpkin beer or hard cider – Chef’s secret: Beer = robust depth. Cider = brighter sweetness. Non-alcoholic? Use apple cider + 1 tsp apple cider vinegar.
• 2 cups whole milk – Creaminess without heaviness. Half-and-half makes it decadent; 2% works but avoid skim.
• 1 cup chopped broccoli (optional) – My texture trick! Adds bite and color. Cauliflower or kale stems work too.
• 2–3 cups shredded sharp cheddar cheese – Aged cheddar FTW! Pre-shredded? Toss with 1 tsp flour to prevent clumping.
• 4 oz Brie, rind removed and cut into cubes – Rind-off is crucial unless you like chewy bits. Camembert is a lush backup.
• ¼ tsp cayenne pepper (optional) – Just a whisper for warmth, not heat! Smoked paprika also rocks.
• Kosher salt & black pepper, to taste – Season in layers! Taste after each step.

Let’s Build Some Flavor Magic!

1. Sauté Your Aromatics: Grab your heaviest pot (Dutch oven for the win!). Melt butter with olive oil over medium heat. Toss in onions, thyme, and sage. Sizzle 5 minutes until onions are soft and your kitchen smells like a forest paradise. Chef’s Hack: Don’t rush this! Sweating onions properly builds the flavor base.
2. Build That Soup Base: Add squash cubes – give ’em a good toss to coat in herby butter. Sprinkle flour evenly over everything. Cook, stirring constantly, 1 minute until it smells nutty (no raw flour vibes!). Now, SLOWLY whisk in broth and beer/cider. Key Tip: Gradual whisking prevents lumps! Bring to a gentle simmer, uncovered. Cook 15 minutes until squash mashes easily with a fork. Time Saver: Pre-roasted squash? Simmer just 5 minutes to meld flavors!
3. Puree Party: Kill the heat! Use an immersion blender to puree until silky smooth. Safety First: If using a counter blender, work in batches, fill only halfway, and cover lid with a towel. Hot soup expands!
4. Cheese Glory Awaits: Return pot to LOW heat. Whisk in milk gently. Add broccoli (if using) – it’ll soften perfectly in the hot soup. Now, add shredded cheddar and Brie cubes a handful at a time, whisking constantly until melted and gloriously creamy. Pro Move: Keep heat LOW to avoid cheese separating. Stir in cayenne (if using). Taste! Season with salt and pepper. Remember: Cheese is salty, so season gradually.

Dunk, Drizzle, Devour!

Ladle that liquid gold into warm bowls. Top with a sprinkle of extra cheddar, fresh thyme, or crispy sage leaves. But the real star move? Serving it alongside warm, salty soft pretzels for ultimate dunking. Crusty bread or apple slices work too! For a fancy touch, drizzle with browned butter or a swirl of garlicky herb oil. This soup thickens as it sits – thin it with a splash of warm broth or milk when reheating leftovers (if they last!).

Make It Your Own!

• Smoky & Spicy: Swap cheddar for smoked Gouda, add 1 tsp chipotle powder, and top with crispy bacon crumbles.
• Green Goddess: Skip broccoli. Stir in 2 cups chopped kale or spinach with the cheese until wilted. Top with pesto swirl!
• Apple Harvest: Use all cider instead of beer. Add 1 cup finely diced apples with the onions and ½ tsp cinnamon with the cayenne.
• Lightened Up: Use low-fat milk, reduce cheese to 1.5 cups cheddar (skip Brie), and bulk it up with white beans blended with the squash.
• Thai-Inspired: Swap thyme/sage for 1 Tbsp red curry paste. Use coconut milk instead of dairy. Top with cilantro and lime zest.

Wyatt’s Whispered Wisdom

This soup is my kitchen chameleon! Over the years, I’ve learned: 1) Cheese patience is key – add it slow on low heat unless you want rubbery surprises. 2) Beer choice matters – avoid super hoppy IPAs; malty amber ales or pumpkin porters shine. Once, mid-blend, my immersion blender died! I mashed it rustic-style with a potato masher – still delicious (just chunkier!). Leftovers? They’re gold. Day two, I’ve been known to toss cooked pasta right into the reheated soup for instant mac ‘n’ cheese vibes. Don’t stress perfection – this recipe thrives on happy accidents and hungry people.

Soup SOS: Your Questions Answered

Q: Help! My soup is too thin/thick.
A: Too thin? Simmer uncovered 5-10 mins more to reduce. Too thick? Whisk in warm broth or milk, ¼ cup at a time. Remember, it thickens as it cools!

Q: Why did my cheese get stringy/grainy?
A: High heat is the enemy! Always melt cheese on low heat. Adding cheese too fast or using pre-shredded cheese (coated in anti-caking agents) can also cause this. Shred your own and add gradually.

Q: Can I make this ahead?
A: Absolutely! Make it 1-2 days ahead, but stop before adding the dairy and cheese. Cool the pureed base, refrigerate. When ready, reheat base gently, then proceed with milk and cheese steps. Dairy doesn’t love long reheats.

Q: Is frozen squash okay?
A: You bet! Thaw it first and drain excess liquid. Roast it on a sheet pan for 10 mins at 400°F (200°C) to concentrate flavor before adding to the pot.

Fuel for Cozy Vibes (Approx per serving)

• Calories: 419 kcal
• Fat: ~24g
• Protein: ~18g
• Carbs: ~28g
• Fiber: ~3g
• Sugar: ~8g

Note: Values vary based on specific ingredients/brands used. Broccoli adds extra fiber!

Final Thoughts

Brie & Cheddar Butternut Squash Beer Soup isn’t just a recipe—it’s your official permission slip to slow down, cozy up, and let the smell of fall fill your kitchen. It’s comfort food with character, born from chaos and perfected with love (and a bit of Brie). Whether you’re stirring a pot for friends on game day or spooning up solo on a rainy Tuesday, this soup brings the kind of soul-soothing warmth that turns ordinary moments into memory-makers. So grab a bowl, a pretzel, and a blanket—your new fall obsession is served.