Brie and Cheddar Butternut Squash Beer Soup - Healthier

Cozy, creamy, extra cheesy, and totally delicious...perfect for the chilly fall days ahead!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, melt the butter and olive oil over medium heat. Add the chopped onion, thyme, and sage. Cook until fragrant, about 5 minutes.

Step 2

Add the cubed butternut squash and pumpkin puree to the pot. Toss and cook for 1-2 minutes.

Step 3

Mix in the whole wheat flour and cook until golden, about 1 minute.

Step 4

Add the chicken or vegetable broth, pumpkin beer/cider, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, until the butternut squash is tender, about 15 minutes.

Step 5

Remove the soup from the stove. Puree in a blender or use an immersion blender until smooth.

Step 6

Return the soup to the stove and set over low heat. Stir in the almond milk or low-fat milk, chopped broccoli, shredded reduced-fat cheddar cheese, and reduced-fat creamy brie. Cook until the cheese is melted and the soup is creamy.

Step 7

Add cayenne pepper, and adjust salt and pepper to taste.

Step 8

Ladle the soup into bowls and top with a sprinkle of extra shredded cheddar cheese or a small cube of brie, if desired.

Step 9

Serve hot, ideally with whole grain bread or a side salad for added fiber.

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