This creamy butternut squash soup is a warm hug in a bowl! It’s made with smooth Brie and sharp cheddar, giving it a tasty twist that makes you want to come back for more.
To be honest, I could sip on this soup all day! Bonus points if you have some crusty bread to dunk in. It just makes everything better, right? 🍞
I love making this soup on chilly nights because it’s so easy. Just blend the ingredients, heat, and enjoy. Perfect for cozy dinners or impressing friends!
Key Ingredients & Substitutions
Butternut Squash: This brings the soup its sweetness and creaminess. If you can’t find butternut squash, feel free to use pumpkin or sweet potatoes as alternatives!
Brie Cheese: It adds a rich, creamy texture. If Brie isn’t available, Camembert works well too. You can even try a mild cream cheese if you’re on a budget.
Sharp White Cheddar: This gives a nice sharp flavor that balances the creaminess of the Brie. An aged cheddar or even a gouda can be a great substitute if you prefer something different!
Heavy Cream: It makes the soup luscious. For a lighter version, you can swap in half-and-half or use coconut milk for a Dairy-free option.
How Can I Make Sure My Soup is Smooth and Creamy?
Getting that perfect creamy texture does require a bit of technique! Here’s how to ensure your soup comes out silky smooth:
- Cook the squash until it’s really tender. This will help it blend easily.
- If using a regular blender, allow the soup to cool slightly before blending to avoid splatters.
- Puree the soup in batches if necessary, and return it to the pot once blended.
- After adding cream and cheeses, stir gently over low heat until melted – don’t let it boil again, or it might separate.
With these tips, you’ll have a bowl of creamy butternut squash soup that’s as smooth as silk!
How to Make Creamy Brie and Cheddar Butternut Squash Soup
Ingredients You’ll Need:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 ounces Brie cheese, rind removed and cut into pieces
- 1 cup sharp white cheddar cheese, shredded
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped fresh thyme or parsley
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and approximately 25-30 minutes of cooking time. So in about 40 minutes, you’ll have a warm, delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil or butter over medium heat. Once heated, add the chopped onion. Sauté for about 5 minutes until the onion is translucent and soft, then stir in the minced garlic, cooking for an additional minute until fragrant.
2. Cook the Butternut Squash:
Add the cubed butternut squash to the pot and stir to combine everything. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer. Cook until the squash is tender—this should take about 20-25 minutes.
3. Purée the Soup:
When the squash is tender, it’s time to blend! Using an immersion blender, puree the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be cautious of the hot soup!
4. Add Cream and Cheese:
Return the pureed soup to low heat. Stir in the heavy cream and bring it back to a gentle heat. Now, add the Brie and cheddar cheeses, stirring continuously until both cheeses have melted completely into the soup, making it nice and creamy.
5. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to taste. Serve it hot, and if you like, garnish with a sprinkle of fresh thyme or parsley. Enjoy your creamy butternut squash soup with a slice of crusty bread—perfect for dipping!
Can I Use Frozen Butternut Squash?
Absolutely! If you’re using frozen butternut squash, make sure it’s thawed before cooking. You can skip the initial cubing step since it’s usually diced already. Just adjust the cooking time as needed, cooking until heated through and tender.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. You may want to add a splash of broth or cream to revive its creaminess.
Can I Make This Soup Dairy-Free?
Yes, you can! Substitute the heavy cream with coconut milk or a dairy-free cream alternative. For the cheeses, consider using a dairy-free cheese that melts well or nutritional yeast for a cheesy flavor without dairy.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple side salad. For a heartier meal, serve it alongside roasted vegetables or a protein like chicken or lentils.