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Brie and Cheddar Butternut Squash Beer Soup, perfect for the chilly fall days ahead. It’s cozy, creamy, extra cheesy, and totally delicious. Cheesy beer soup made simply in one pot with pumpkin beer (or use hard cider), sharp cheddar cheese, and creamy brie. A little bit of butternut squash adds a layer of creaminess with a touch of sweetness that pairs perfectly with all the cheese and broccoli. It’s such a delicious beer cheese soup recipe. Soft pretzels on the side for dipping and dunking are highly recommended.
For a lot of us, chillier days and especially nights have finally arrived. I live in a pretty cold environment. It’s been in the mid-20s to low-30s almost every early morning since I returned home from New York. It’s safe to say that our fall weather is here to stay.
With the colder temperatures upon us, I immediately got excited about all the fall soup recipes to come. It’s always so fun during the early days of a new season to break out the classics. I have SO MANY ideas and I’m excitedly wanting to share them all with you. Especially in the fall.
But oh this soup is so special. The flavor inspiration came to me so simply. My local Whole Foods had honeynut squash for the first time – ever. I’ve never, ever been able to find these mini-looking butternut squash. So when I saw them I became so excited.
I bought every single one.
Yes, I called this butternut squash soup because butternut is much more common, but if you have access to sweet honeynut squash, get them!
Let’s get into the details
Step 1: start with the squash
As mentioned you can use butternut or honeynut squash. If you need to save time, just buy the pre-cut butternut squash from the store. Takes away all the prep work and has the same taste!
We love that.
Step 2: make the broth
Cook down an onion and add some thyme and sage. Then add the cubed squash and toss it up to coat. Now sprinkle in the flour, this will thicken the soup and help the soup stay smooth and creamy.
Next, add the broth (I use chicken bone broth) and your favorite beer (I love to use pumpkin), or try a hard cider! Allow the squash to simmer for 10 minutes, until it’s fork tender.
Step 3: puree the soup
Puree the soup using an immersion blender or transfer the soup to a blender and then puree.
I have to say, I’ve been loving how easy the immersion blender makes creating a creamy soup. So quick and mess-free.
Step 4: add all the cheese
First, mix in some milk to make the soup even creamier. Then add broccoli. I love using broccoli to bulk the soup up. So delicious.
Now lots of cheddar cheese and brie cheese. Stir until melted, then season the soup up with cayenne pepper.
Step 5: enjoy, ideally with soft pretzels
There’s no better bread to pair with this soup than a soft pretzel. It’s become one of my favorite ways to enjoy almost any bowl of soup, but especially a beer cheese soup.
They’re not technically part of the recipe. But this soup really is best enjoyed with soft pretzels (links to all my soft pretzel recipes) on the side. They really complete the meal.
I’m excited to make this again today on Instagram stories, it’s the perfect fall soup. And my family is finally home, so they’ll get to try it out for Monday Night Football!
Of course, you can store the leftover beer cheese soup in an airtight container in the refrigerator.
Looking for other fall soup recipes? Here are a few ideas:
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Creamy French Onion and Mushroom Soup
Instant Pot Broccoli Cheddar and Zucchini Soup
Instant Pot Pesto Zuppa Toscana
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Brie and Cheddar Apple Beer Soup
Lastly, if you make this Brie and Cheddar Butternut Squash Beer Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brie and Cheddar Butternut Squash Beer Soup
Servings: 6
Calories Per Serving: 419 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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/cider
- 2 cups whole milk
- 1 cup chopped broccoli
- 2-3 cups shredded cheddar cheese
- 4 ounces creamy brie, cubed
- 1/4 teaspoon cayenne
- kosher salt and black pepper
Instructions
- 1. Melt together the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage, cook until fragrant, about 5 minutes. Add the butternut squash, toss, and cook 1-2 minutes. Mix in the flour and cook until golden, about 1 minute. Add the broth, beer/cider, and season with salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the butternut squash is tender, about 15 minutes. 2. Remove the soup from the stove. Puree in a blender or use an immersion blender. 3. Return the soup to the stove and set over low heat. Stir in the milk, broccoli, cheddar cheese, and brie, cooking until melted and creamy. Add the cayenne.4. Ladle the soup into bowls and top with a little extra cheddar or a wedge of brie. Enjoy, ideally with soft pretzels on the side.
This post was originally published on September 25, 2023
If you do not like the taste of beer, do not add it. It has a strong flavor.
This soup was amazing! I did steam the broccoli before adding it to the soup and everyone loved it. We all loved the Brie with the rind on it because the chunks were delicious!
Thank you so much for trying out this recipe! Hope you enjoyed! xT
Delish! I’ve been toying with what to make for book club tonight and finally settled on this. I just finished making it, and it’s scrumptious! I used sharp cheddar and was heavy handed with the cayenne. There is a perfect contrast of creamy, spicy, and savory with a hint of sweetness from the squash. Eager to see what my club members think… Thank you!
Hope you and your book club friends loved the recipe!! 🙂 xT
Decent, but not my fav! If I did it again I’d add the broccoli in steamed or with the onion, it did not get cooked in time. definitely remove the rind from the Brie!!
Thanks for the feedback Shannen! xT
I guess I need to try to make it again because it was just “okay”. And I love your other recipes. All time fav is your Turkey quinoa enchilada ❤️
I don’t see broccoli in your final photo. Was I supposed to purée that? I’ll try pumpkin beer next time instead of pumpkin cider.
Excited to make this! Two questions: 1)Does this reheat well the next day? Would like some for lunch. 2) Recommendations for non-alcoholic substitutes for the pumpkin beer or hard cider? Thanks!
Hi there! This should reheat fine the next day, and I would use apple cider! xT
Wondering if you anyone has frozen this soup?
Wondering if you can freeze this soup?
Hi there! I haven’t ever tried that before, the texture might not do too well being frozen but let me know if you give it a try! xT
has anyone made this it sounds great for the fall except the broccoli what does it add?
what can I substitute the cider/beer with? (Non-alcoholic substitutes please).
Thank you
Wow amasing!!!!
Thank you so so much!!
Two quick questions – do you remove the rind from the brie? Also, are you suggesting pumpkin cider (is that a thing?) or just regular hard cider?
Thanks and it sounds yummy!
Hi there! I would use pumpkin beer or hard cider! 🙂 xT
What non dairy milk would you recommend replacing the milk with? Thank you
Rosanne
Hi there! You could use coconut or oat milk! xT
Hi Tieghan,
This recipe looks absolutely wonderful and I can’t wait to try it.
Just wondering about the beer/cider variation: would you recommend a hard cider or regular cider (apple juice)? In Germany, it‘s easy to get (hard/regular) apple cider, but it’s quite difficult to get pumpkin beer.
Looking forward to your reply!
Love,
Frida
Just saw that you wrote hard cider in the explanations above the recipe. So, nevermind my question.
Hi there! Yes, I would use a hard cider! xT
Trader Joe’s sells a pumpkin cider beer! I have used it in a bread recipe!
Going to make tonight! Does the broccoli go in raw I wonder?
I was wondering about the broccoli, as well. It doesn’t sound like it would get cooked properly if put in raw.
agree! maybe just a texture thing for me but I would put it in with the onion (?). 🙂
I steamed broccoli separate and then chopped it and added it.
Just wondering do you remove the rind from the Brie?