Butternut Squash Brie Soup

Why This Recipe is a Keeper!

There’s something so comforting about a bowl of creamy, golden butternut squash soup. In this delicious twist on the fall classic, the earthy sweetness of butternut squash pairs perfectly with Brie’s mild tang and richness.

This Butternut Squash Brie recipe is:

• Simple yet elegant! Easy enough for a weeknight, but special enough to serve at a fall dinner party or holiday meal.
• Luxuriously creamy and smooth! The Brie melts into the soup, adding a velvety texture.
• Make-ahead friendly! Can be made 1 to 2 days in advance and refrigerated. Reheats beautifully on the stovetop.
• Freezer-friendly! Leftovers can be frozen for up to 3 months.

Whether serving it as a starter for a special dinner or cozying up with a bowl on a chilly evening, this Butternut Squash Brie Soup is pure comfort with a touch of sophistication. One spoonful, and it will become a new fall favorite!

How to Make Butternut Squash brie soup:

Recipe Ingredients:

Here’s everything you’ll need to make this butternut squash soup recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Thyme: I highly recommend using fresh thyme for this butternut squash soup.  Dried thyme can overwhelm a dish and may turn bitter. If you do use dried, reduce the amount used by half which is the general rule of thumb when substituting dried for fresh herbs.  In other words, instead of 1 tablespoon of a fresh herb, use no more than 1 1/2 teaspoons or 1 teaspoon dried.
• Chicken Broth: Can also use chicken stock or vegetable broth for a vegetarian version.
• Butternut Squash: Butternut squash is my favorite winter squash because it’s versatile and the easiest to peel because of the smooth skin and the long neck. However, you can use other types of squash such as acorn, buttercup, Hubbard, and pumpkin if you’re willing to peel it.
• Brie Cheese: Brie is a soft and creamy French cheese known for its mild, buttery flavor. Its high percentage of butterfat (60% to 75%) creates the luxurious texture of this butternut squash soup. The rind is edible; however, you’ll want to remove it for this soup. You’ll need 8 ounces of Brie with the rind removed.
• Heavy Cream: You can use either heavy cream or whipping cream. By labeling standards, heavy cream (also called heavy whipping cream) contains at least 36% milk fat. Whipping cream, sometimes labeled light whipping cream, has a bit less—typically between 30% and 36%.

Chef Tips and Tricks:

• To peel butternut squash:
  • First, select one with a nice long neck.
  • Slice the neck into approximately 3-inch lengths. Place the squash cut side down on a cutting board, and with a sharp knife, slice downward toward the board, rotating the squash as you remove the thick peel.
  • To peel the bottom of the squash (the part with seeds), slice it in half vertically down to where the blossom was.  Place the seed side down on a cutting board and slice into ½ to 1-inch half-moons.  Then, remove the peel, seeds and fibrous interior with a paring knife and cube the remaining flesh.
• I recommend using fresh thyme for this soup, as dried thyme can easily overpower or turn bitter. If using dried, use half the amount—about 1 to 1½ teaspoons dried for every tablespoon fresh.

Serve with:

• Easy Herb Bread
• Spinach Artichoke Squares
• Caramelized Onion and Goat Cheese Tart
• Spinach Artichoke Quiche

More great BUTTERNUT SQUASH recipes you’ll love!

• Butternut Squash Tart
• Butternut Squash Galette
• Butternut Squash in Thai Curry
• Quinoa with Butternut Squash, Almonds and Parmesan Cheese

Get all my soup and stew recipes at Soup and Stew Recipes – From A Chef’s Kitchen.

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5 from 3 votes

Butternut Squash Brie Soup

By Carol | From A Chef’s Kitchen

Butternut Squash Brie Soup elevates a fall classic to a new level. The natural sweetness of butternut squash pairs beautifully with the buttery, slightly tangy flavor of Brie cheese. Silky-smooth and luxurious, it's perfect for elegant entertaining or a cozy weeknight meal!

Prep Time: 25 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr

Servings: 6

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Equipment

• Wusthof Chef Knife
• Cutting Board
• Dutch Oven
• Breville Immersion Blender

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Ingredients 

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• ▢ 2 tablespoons olive oil
• ▢ 3 tablespoons butter
• ▢ 1 large onion, coarsely chopped (3-4 cups)
• ▢ 3 stalks celery, coarsely chopped (1 1/2-2 cups)
• ▢ 2 large carrots, coarsely chopped (1 1/2 cups)
• ▢ 8 cloves garlic, coarsely chopped
• ▢ 6 cups chicken or vegetable broth
• ▢ 1 large butternut squash, (4 to 4 1/2 pounds) peeled, seeded and cubed (10-12 cups)
• ▢ 1 tablespoon chopped fresh thyme, plus more for garnish
• ▢ 1/2 pound Brie cheese (with the rind removed), cut into 1/2-inch pieces
• ▢ 1/2 cup heavy cream, plus more for swirling as a garnish
• ▢ Salt and freshly ground black pepper, to taste
• ▢ Pinch cayenne pepper, optional

Instructions 

• Heat olive oil and butter in a large soup pot or Dutch oven over medium-high heat.
• Add the onion, reduce the heat to medium-low, and cook 5-6 minutes or until softened.
• Add the celery and carrots. Cook 5-6 minutes or until all the vegetables are tender.
• Add the garlic and cook briefly until fragrant, 30 seconds.
• Add the chicken broth and cubed squash. Bring to a boil, reduce the heat to medium-low, and cook for 20-25 minutes or until the squash and other vegetables are very tender.
• Remove the pan from the heat. Add the fresh thyme, cheese, and heavy cream. Stir until the cheese is melted.
• Using an immersion blender, puree the soup until smooth. Can also be pureed in batches in a blender.
• Season to taste with salt and black pepper. Add a pinch of cayenne if desired. Garnish with a swirl of cream and fresh thyme sprigs if desired.

Notes

Recipe from 2017 updated and retested.

*You need 1/2-pound of Brie with the rind removed.

SUBSTITUTIONS:

• Gruyere or white Cheddar cheese may be used in place of Brie.
• 1 1/2 teaspoons dried thyme may be used instead of 1 tablespoon fresh thyme. However, dried herbs should be added earlier in the cooking process, not toward the end.

MAKE AHEAD:

• Soup can be made 1-2 days ahead of time.  Refrigerate until needed.
• Reheat on the stovetop.

FREEZER-FRIENDLY:

• If you wish to freeze it for an event or holiday, I suggest leaving out the cheese and cream for the best result. Cook as directed, puree, cool, and freeze.
• Thaw in the refrigerator or microwave. When ready to serve, transfer it to a soup pot, bring it to a simmer, and add the cheese and cream.
• Leftovers can be frozen in small containers and gently reheated on the stovetop.

Nutrition

Serving: 1Calories: 340kcalCarbohydrates: 24gProtein: 12gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 1162mgPotassium: 757mgFiber: 4gSugar: 7gVitamin A: 17975IUVitamin C: 33mgCalcium: 194mgIron: 2mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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