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Brie and Cheddar Butternut Squash Beer Soup, perfect for the chilly fall days ahead. It’s cozy, creamy, extra cheesy, and totally delicious. Cheesy beer soup made simply in one pot with pumpkin beer (or use hard cider), sharp cheddar cheese, and creamy brie. A little bit of butternut squash adds a layer of creaminess with a touch of sweetness that pairs perfectly with all the cheese and broccoli. It’s such a delicious beer cheese soup. Soft pretzels on the side for dipping and dunking are highly recommended.

Brie and Cheddar Butternut Squash Beer Soup |

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.

Brie and Cheddar Butternut Squash Beer Soup |

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!

Brie and Cheddar Butternut Squash Beer Soup |

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.

Brie and Cheddar Butternut Squash Beer Soup |

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.

Brie and Cheddar Butternut Squash Beer Soup |

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!

Brie and Cheddar Butternut Squash Beer Soup |

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!

Brie and Cheddar Butternut Squash Beer Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 419 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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.
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    1. Hi Libby,
      Yes, this should be just fine for you to freeze! Please let me know if you have any other questions, I hope you love this recipe! xT

  1. Hi Tieghan, I’ve made the Apple and Cheddar soup last fall and it was soo good. I want to make it this weekend for my family, but my dad really is a meat and potato guy. Do you have suggestions for adding protein? Ground Chicken Sausage? Thanks!

    1. Hey Alyssa,
      Sure, sausage would be a great addition here! I would just cook it up on the side and then add to the soup when serving! I hope you love this recipe! xx

      1. Hey Hannah,
        Of course, you can use another beer that you enjoy! Please let me know if you have any other questions, I hope you love this recipe! xT

  2. 4 stars
    Made this tonight and it was very good. I used Elysian Night Owl for the beer and it was perfect. Also made some cheese stuffed pretzel bites to go with it.

    1. Hi Barb,
      Wonderful!! So glad to hear that this dish turned out well for you! Thanks for making it and your feedback:) xx

      1. 5 stars
        I made this for thanksgiving with little puff pastry croutons cut in leaf shapes. Everyone gave this a 10 rating! I used almost a full bottle of beer and 1/3 cup of apple cider as I didn’t have the cider beer! Thanks for an amazing recipe!

  3. 5 stars
    so incredibly delicious! Make sure you buy creamy brie… I did not and had little brie chunks in the soup, it was still really good. Can’t wait to make this again!

    1. Hi Ellen,
      Awesome!! Love to hear that this dish was a winner, I appreciate you making it and your feedback! xx

  4. 3 stars
    I really wanted to like this, but I found the soup to be very bitter. I used Sierra Nevada IPA. Not sure if a light beer might help with that or just reducing the amount of beer. I made the pretzels as well and they were excellent! I couldn’t make mine look quite as nice, but they tasted great. Fermented flavor from the cider was wonderful. I will make those again and will probably make them twisted sticks to improve the look. I’m not a pro at working with dough.