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
Scale
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
