If you’re looking for a soup that’s a little different but totally comforting, this Brie and Cheddar Butternut Squash Beer Soup Recipe might just become your new favorite. I absolutely love how the creamy cheeses meld with the sweetness of butternut squash and the subtle hop bitterness from the beer—it’s a balance that hits all the right notes every time. This soup is perfect for those chilly evenings when you want something rich and satisfying but with a fun twist.
When I first tried this recipe, I was surprised at how easy it was to pull off something that tastes so decadent and layered. You’ll find that the fresh herbs and the splash of pumpkin beer really elevate the flavors, making it ideal for fall gatherings or just a cozy meal at home. Whether you’re a beer fan or just love cheesy soups, this combo is worth trying—and sharing!
Why You’ll Love This Recipe
- Unique Flavor Fusion: The blend of brie, cheddar, and pumpkin beer creates a rich, savory, and slightly sweet taste unlike any other soup.
- Easy Yet Impressive: This soup feels fancy but comes together with straightforward steps perfect for any home cook.
- Perfect Comfort Food: It’s creamy, warm, and filling, making it a go-to during chilly seasons or for casual dinner parties.
- Flexible Ingredients: You can swap broth types or adjust cheeses to suit your pantry or dietary preferences.
Ingredients You’ll Need
This Brie and Cheddar Butternut Squash Beer Soup Recipe brings together wholesome veggies, aromatic herbs, and rich cheeses that blend beautifully. Grab fresh herbs and a good-quality pumpkin beer to make sure the flavors really pop.
- Salted butter: Adds richness and helps carry the flavors of the aromatics.
- Extra virgin olive oil: Balances the butter and adds a fruity note to the base.
- Yellow onion: Provides a sweet, savory foundation.
- Fresh thyme leaves: Infuse the soup with an earthy, slightly minty flavor.
- Fresh sage: Adds a warm, slightly peppery herbaceousness essential for fall flavors.
- Butternut squash: The star of the soup, it brings sweetness and creaminess when pureed.
- All-purpose flour: Helps thicken the soup for a luxuriously smooth texture.
- Broth (bone, chicken, or vegetable): Forms the flavorful liquid base; choose one to suit your taste.
- Pumpkin beer or cider: Adds depth and a subtle fruity bitterness that brightens the soup.
- Whole milk: Makes the soup creamy without overshadowing the cheeses.
- Chopped broccoli: Adds a pop of green and a slight bite for contrast.
- Shredded cheddar cheese: Brings sharpness and body to the cheesy profile.
- Creamy brie: Melts beautifully for a silky finish and rich taste.
- Cayenne pepper: Just a hint to add warmth without heat overpowering the flavors.
- Kosher salt and black pepper: Essential to season and bring everything together.
Variations
I love tweaking this Brie and Cheddar Butternut Squash Beer Soup Recipe depending on the occasion—it’s so versatile. Don’t hesitate to experiment with different cheeses or veggies based on what you have on hand; you’ll be surprised at how well it adapts.
- Cheese swaps: Sometimes I swap sharp cheddar for gouda or monterey jack for a milder flavor, and it works wonderfully.
- Spice it up: Adding a pinch of smoked paprika or a dash of nutmeg gives the soup a nice twist if you want to mix things up.
- Make it vegan: Use plant-based butter, non-dairy milk, and vegan cheese alternatives, plus veggie broth—and you’ve got a great vegan version.
- Seasonal greens: In place of broccoli, kale or spinach work well, especially when added just before serving so they stay vibrant.
How to Make Brie and Cheddar Butternut Squash Beer Soup Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by melting the butter and olive oil together in a large pot over medium heat. This combo ensures a nice balance between richness and a subtle fruity note. Add the chopped yellow onion, fresh thyme leaves, and chopped sage—these fresh herbs fill the kitchen with an inviting fragrance and lay a flavorful foundation. Cook everything until the onions become soft and fragrant, about 5 minutes. This step is key because it helps develop deep flavor without any bitterness.
Step 2: Add Butternut Squash and Flour for Body
Next, toss in the cubed butternut squash and cook it with the aromatics for a minute or two, letting it soak up some of the flavors. Then sprinkle in the flour and stir well. Cooking the flour until it turns a light golden color, about 1 minute, gets rid of that raw taste and starts thickening the soup. This is the step I used to underestimate, but it really makes a difference in the final creamy texture you want.
Step 3: Pour in Broth, Beer, and Simmer
Now pour in your choice of broth and the pumpkin beer or cider. Use about 3 cups of broth and one 12-ounce bottle or can of your favorite seasonal beer. Season with kosher salt and black pepper then bring the mixture to a simmer over medium heat. Cook uncovered for about 15 minutes or until the butternut squash is tender enough to easily pierce with a fork. Taking your time here lets the flavors meld and keeps the soup from becoming watery.
Step 4: Blend Until Silky Smooth
Once the squash is tender, remove the pot from heat and blend the soup until smooth. I use an immersion blender for convenience, but a regular blender works just as well—just be careful when blending hot liquids! This step creates that velvety base where all the cheesy goodness will shine.
Step 5: Stir in Milk, Broccoli, and Cheeses
Return the pureed soup to low heat and gently stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed creamy brie. Keep the heat low here—high heat can cause the milk to curdle or the cheese to separate. Stir until the cheese melts completely and the soup becomes luxuriously creamy. Finish with a pinch of cayenne pepper to add a subtle spark of heat that brings the flavors together.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and if you want, sprinkle a little extra shredded cheddar or garnish with a wedge of brie for a dramatic touch. My family goes crazy for this, especially when paired with warm soft pretzels on the side—perfect for dunking. It’s the kind of soup that feels like a warm hug in a bowl!
Pro Tips for Making Brie and Cheddar Butternut Squash Beer Soup Recipe
- Choose the Right Beer: I recommend a smooth pumpkin beer or a mild cider to avoid bitterness overwhelming the soup.
- Don’t Skip the Herb Step: Fresh thyme and sage make a huge flavor difference—dry herbs just won’t give the same vibrant aroma.
- Add Cheese Slowly: Stir cheese in over low heat to get the creamiest finish without clumping or separating.
- Blending Tip: Allow hot soup to cool slightly before blending to prevent splattering and help with safety.
How to Serve Brie and Cheddar Butternut Squash Beer Soup Recipe
Garnishes
I usually stick to extra shredded cheddar or a thin slice of creamy brie on top—both add a nice melty finish and appeal to cheese lovers like me. Fresh thyme sprigs or a sprinkle of cracked black pepper also add a pretty and flavorful touch. Sometimes I grate a little nutmeg over the top for an unexpected warm hint.
Side Dishes
Soft pretzels are my go-to side, perfect for dipping into this rich soup. Crusty artisan bread or garlic bread also pairs wonderfully. For a lighter option, a crisp autumn salad with apples and walnuts balances the creamy soup beautifully.
Creative Ways to Present
For special occasions, I like to serve the soup in small, hollowed-out mini pumpkins or decorative bread bowls—it adds a festive vibe that guests always appreciate. Drizzling a swirl of cream or a bit of herb oil on top gives it a restaurant-quality look without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the soup keeps well for up to 3 days. When reheating, I find it helpful to warm it gently on the stove rather than microwaving straight away to keep the texture creamy and prevent cheese from separating.
Freezing
This soup freezes nicely, though I recommend freezing it before adding the milk and cheeses. When ready to eat, thaw and reheat gently, then stir in the dairy and cheese to keep the texture fresh and luscious.
Reheating
When reheating, do it slowly over low heat with occasional stirring to avoid scorching or cheese clumping. If the soup seems too thick, just add a splash of broth or milk to loosen it up and bring it back to that perfect, creamy consistency.
FAQs
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Can I use a different type of beer in this soup?
Absolutely! While I suggest pumpkin beer or cider for their complementary flavors, you can use any mild, malty beer you enjoy. Avoid anything too bitter or heavily hopped as it can overpower the soup’s creamy and sweet notes.
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Is it necessary to use both brie and cheddar cheese?
Using both cheeses creates a lovely balance—brie gives a silky, subtle richness while cheddar adds sharpness and depth. But if you only have one on hand, you can definitely use just cheddar or brie and still have a delicious soup.
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Can I make this soup dairy-free?
Yes! Substitute the butter with a plant-based alternative, use non-dairy milk like oat or almond milk, and replace cheeses with vegan cheese options. The flavor won’t be exactly the same but will still be satisfying and creamy.
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How do I prevent the cheese from clumping when adding it?
Adding cheese over low heat and stirring constantly helps the cheese melt smoothly. Avoid boiling the soup after adding the cheese, as high heat can cause it to seize up or separate.
Final Thoughts
This Brie and Cheddar Butternut Squash Beer Soup Recipe is one of those dishes I love to make when I want to impress without stress. It brings together cozy fall flavors with a cheesy, creamy goodness that warms you from the inside out. I hope you give it a try and find yourself as hooked on it as my family and I are—just wait until you dip that soft pretzel in the soup. Pure comfort!
Print
Brie and Cheddar Butternut Squash Beer Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Brie and Cheddar Butternut Squash Beer Soup combines the sweetness of roasted butternut squash with the rich flavors of pumpkin beer, fresh herbs, and melty cheeses for a comforting and flavorful dish perfect for cozy gatherings or a hearty lunch.
Ingredients
Main 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
- 1/4 cup all-purpose flour
- 3 cups bone, chicken, or vegetable broth
- 1 bottle/can (12 ounce) pumpkin beer or cider
- 2 cups whole milk
- 1 cup chopped broccoli
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
Instructions
- Sauté Aromatics and Squash: Melt the butter and olive oil together 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 onions are softened, about 5 minutes. Add the cubed butternut squash, toss to combine, and cook for 1-2 minutes to slightly soften the squash.
- Add Flour and Liquids: Stir in the all-purpose flour and cook until it turns golden, about 1 minute, which helps thicken the soup. Slowly add the broth and pumpkin beer or cider while stirring to combine. Season with kosher salt and black pepper to taste.
- Simmer the Soup: Bring the soup to a simmer, then reduce heat to medium and cook uncovered until the butternut squash is tender, about 15 minutes. This allows the flavors to develop and the squash to soften completely.
- Blend the Soup: Remove the pot from heat. Using either a blender or an immersion blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
- Add Milk, Vegetables, and Cheese: Return the pureed soup to low heat. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently, stirring frequently, until the cheeses melt completely and the soup is creamy and heated through.
- Season and Serve: Add the cayenne pepper for a subtle spicy kick, adjusting the seasoning as needed. Ladle the soup into bowls and garnish each with additional shredded cheddar or a small wedge of brie if desired. Serve warm, ideally paired with soft pretzels for dipping.
Notes
- You can substitute the pumpkin beer with a mild ale or even apple cider if preferred.
- For a thicker soup, add a bit more flour during the initial cooking step or reduce the broth slightly.
- Use an immersion blender for easier and safer blending directly in the pot.
- For a vegetarian version, use vegetable broth and ensure your cheese is vegetarian-friendly.
- Adjust the cayenne pepper to control the heat level according to your taste.
- This soup pairs wonderfully with soft pretzels or crusty bread for a satisfying meal.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
