Butternut Squash Brie Soup
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!
Servings: 6
Ingredients
- 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.
- Soup can be made 1-2 days ahead of time. Refrigerate until needed.
- Reheat on the stovetop.
- 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: 1 | Calories: 340kcal | Carbohydrates: 24g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 1162mg | Potassium: 757mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17975IU | Vitamin C: 33mg | Calcium: 194mg | Iron: 2mg