Description
A rich and creamy butternut squash soup enhanced with the unique flavors of pumpkin beer, creamy brie, and sharp cheddar cheese. This comforting soup is perfect for a cozy fall meal, combining hearty squash and aromatic herbs with a smooth cheesy finish.
Ingredients
Scale
Soup Base
- 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
Dairy and Vegetables
- 2 cups whole milk
- 1 cup chopped broccoli
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
Seasonings
- 1/4 teaspoon cayenne pepper
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Sauté Aromatics: Melt the butter and olive oil together in a large pot over medium heat. Add the chopped onion, fresh thyme, and sage leaves. Cook until fragrant and the onion is translucent, about 5 minutes.
- Add Butternut Squash and Flour: Toss in the cubed butternut squash and cook for 1-2 minutes to combine the flavors. Stir in the all-purpose flour and cook until it turns golden, approximately 1 minute, to form a roux base.
- Add Liquids and Simmer: Pour in the broth and the pumpkin beer or cider. Season with kosher salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat to medium low and cook uncovered until the squash is tender, about 15 minutes.
- Blend the Soup: Remove the pot from heat. Using a blender or immersion blender, puree the soup until smooth and creamy, ensuring no chunks remain.
- Add Final Ingredients: Return the pureed soup to low heat. Stir in the whole milk, chopped broccoli, shredded cheddar cheese, and cubed brie. Cook gently while stirring until the cheeses melt completely and the soup is creamy.
- Season and Serve: Add the cayenne pepper and adjust salt and pepper as needed. Ladle the hot soup into bowls. Optionally, garnish with extra shredded cheddar or a wedge of brie. Serve immediately with soft pretzels for a perfect accompaniment.
Notes
- Use bone, chicken, or vegetable broth depending on your preference; vegetable broth makes it vegetarian-friendly if cheese types are considered.
- For a thicker soup, reduce the amount of milk or add more flour at the roux stage cautiously.
- Pureeing can be done in batches with a regular blender if you do not have an immersion blender.
- Adjust the amount of cayenne to your desired spice level or omit if you prefer a milder flavor.
- If you want a lower-fat version, substitute whole milk with 2% milk and reduce butter or use olive oil only.
- Soft pretzels or crusty bread are great pairings that complement the creamy texture and rich flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
