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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. I made this soup on Sunday and let me you, this will be my lunch all week! It’s so delicious! IT’s everything you want in a bowl of fall soup! LOVE! This is a definite keeper!

  2. This looks amazing, love the addition of brie. When I’ve tried to make broccoli and cheddar soup, it’s always come out greener than orange. How do you make yours so vibrantly not green?

  3. 5 stars
    We added just a little bit of Gorgonzola that we needed to use up and doubled the broccoli. We LOVED it! When we make it again we plan on sprinkling some crisp pancetta over the top. Will this freeze okay?

  4. 5 stars
    Love this soup! I followed the directions exactly. It’s delicious and cozy tasting; perfect for a crisp fall or winter day. I had one bowl from the bottom of the pot without any broccoli and I actually liked it better without the broccoli, so I may leave that out next time and just make it as a creamy smooth soup. Will definitely make it again.

  5. 5 stars
    OK, so I have not made this recipe, but will soon. My last tomato soup recipe seemed to rather ‘chunky’ even though I did the immersion blender for quite a bit. Not sure if it what was causing the ‘chunks’ – little bitty chunks, just not smooth. Am I just not doing the immersion long enough?

    This recipe looks to be awesome.

  6. 5 stars
    Okay, not going to lie, liked but didn’t love last night after I ate a bowl. Today, however, I have completely changed my tune! It’s absolutely delish! I ran out of whole milk so used half and half so it was super creamy. Also, added about a cup more broccoli than it called for. For the seasoning of the onions and squash, I threw in my favorite Texas rub from Cooper’s BBQ. I can’t believe how much a few hours made in the marrying of flavors! So good! A nice kick to offset it, too. Thanks HBH for another home run!

  7. 4 stars
    I made this tonight and I agree with those who said that it’s pretty bitter (even though I left out both the squash rind and the Brie rind). I think the bitterness comes from the beer + the Brie, but some amount of that very specific bitter flavor is par for the course with any beer cheese soup. I added some grated Parmesan and a healthy pour of maple syrup and plenty of salt and that drastically improved it. So I’d say after that it’s quite good!

      1. 5 stars
        Soup was delicious!..make sure you add enough salt,pepper and cayenne to bring out the flavors..and cheese! You can start out with less and add more at the end

  8. This had me at ‘brie’!! And its fall. I mostly followed recipe, except i roasted the same amount butternut, effectively doubling up on squash. And i added fresh chanterelles sautéed in sage butter on top. Perfect 🙂

  9. 5 stars
    This was very tasty and perfect for a cloudy fall day! Served with toasted sourdough bread was delicious. I also added garlic gloves, one chipotle pepper in adobo, and smoked paprika for flavor. I thought the flavors complemented the sweetness of the pumpkin cider very well.

  10. 5 stars
    I tried your recipe Brie and Cheddar Butternut Squash Beer Soup and it was fabulous.
    I changed only one thing and that is adding 1/2 the amount of beer. The beer I used was
    Heineken Light. Thank you for this recipe. It was one of the best soups I have ever had.
    Please keep putting up all these fabulous recipes, you are amazing! Photos outstanding!!!

  11. 3 stars
    This was a little bitter. Not sure if some sort of sweetener would balance it out? Also didn’t realize I needed to cut off the rinds

      1. Mine was very bitter too. Maybe has to do with the beer? I used a marzen as that was the type of fall beer I had on hand. Maybe missing the sweetness from the pumpkin? Added more seasonings and it did get better.

  12. 5 stars
    Made this – very unique and delicious flavoring! Only goof I made was not cutting off the rind on the Brie, but the cheese melted and the rinds floated to the top, so it was easy to fish them out!