Brie and Cheddar Butternut Squash Beer Soup.
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
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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.
Source
Original recipe: View Original
