Brie & Cheddar Butternut Squash Beer Soup
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
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