Irresistibly Creamy Butternut Squash Beer Soup for Fall

A comforting vegetarian Butternut Squash Beer Soup with creamy brie and cheddar, perfect for cozy fall evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soup

Cuisine: Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Salted Butter Consider using unsalted for more control over salt levels.
1 tablespoon Extra Virgin Olive Oil Can be replaced with butter for a richer flavor.
1 medium Yellow Onion Chop finely for even cooking.
2 teaspoons Fresh Thyme Leaves Can be substituted with dried thyme if fresh is unavailable.
2 tablespoons Chopped Fresh Sage Can be replaced with rosemary or omitted if necessary.
4 cups Cubed Butternut Squash Frozen or pre-cut squash can save prep time.
2 tablespoons All-Purpose Flour For gluten-free, substitute with cornstarch or a gluten-free flour blend.
4 cups Bone, Chicken, or Vegetable Broth Chicken broth adds richness while vegetable broth keeps it vegetarian.
12 ounces Pumpkin Beer or Cider Any light beer or non-alcoholic cider for a variant.
1 cup Whole Milk Substitute with cream or non-dairy milk for plant-based version.
1 cup Chopped Broccoli Can be replaced with other greens like spinach or kale.
1 cup Shredded Cheddar Cheese Use a sharp variety for more flavor.
1 cup Creamy Brie (cubed) Ensure it's at room temperature for easier melting.
to taste Cayenne Pepper Adjust to taste or omit for milder soup.
to taste Kosher Salt and Black Pepper Essential for seasoning.

For Serving

as needed Warm Soft Pretzels Perfect for soaking up the delicious soup.
as needed Crusty Bread A great alternative to pair with the soup.

Equipment

Large pot
Blender

Method

Step-by-Step Instructions

Melt 2 tablespoons of salted butter and 1 tablespoon of extra virgin olive oil over medium heat in a large pot. Once bubbling, add 1 finely chopped yellow onion, 2 teaspoons of fresh thyme leaves, and 2 tablespoons of chopped fresh sage. Sauté for about 5 minutes until the onions are translucent and fragrant.
Stir in 4 cups of cubed butternut squash and 2 tablespoons of all-purpose flour into the pot with the sautéed ingredients. Cook for about 1 minute until the squash is lightly golden and the flour begins to toast.
Pour in 4 cups of vegetable broth (or chicken broth) and 12 ounces of pumpkin beer or cider. Season with kosher salt and black pepper to taste. Bring to a gentle simmer and cook for approximately 15 minutes until the squash is tender.
Remove the pot from heat and let cool slightly. Puree the soup until smooth using a blender or immersion blender.
Return the pureed soup to low heat and stir in 1 cup of whole milk, 1 cup of chopped broccoli, 1 cup of shredded cheddar cheese, and 1 cup of cubed creamy brie. Stir for about 5-7 minutes until the cheeses melt completely.
Taste and adjust seasoning with more salt, pepper, or cayenne pepper if desired. Serve hot, garnished with additional cheese or brie on top, alongside warm soft pretzels or crusty bread.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 10000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

If you have leftovers, store them in an airtight container. The soup lasts 3 days in the fridge and freezes well for a month.

Tried this recipe?

Let us know how it was!