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. It’s 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! 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! 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!
