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Butternut Squash and Brie Soup Recipe

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Butternut Squash and Brie Soup Recipe
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Prep Time 20 minutes
Cook Time 50 minutes
Servings
4
Ingredients
  • 3 cups peeled + cubed butternut squash about 1 small squash
  • 1 tablespoon olive oil
  • Kosher salt + pepper
  • 1/2 cup pure maple syrup
  • 2 cinnamon sticks OR 1 teaspoon cinnamon
  • 2 1/2 cups low-sodium chicken or veggie broth
  • 1 cup apple cider
  • 1 tablespoon fresh thyme chopped
  • 1/4 teaspoon nutmeg
  • pinch of cayenne to your taste
  • Salt + pepper to your taste
  • 2 tablespoons bourbon optional
  • 1 cup heavy cream or full-fat canned coconut milk
  • 8 ounces Brie divided
  • 2 tablespoons butter
Prep Time 20 minutes
Cook Time 50 minutes
Servings
4
Ingredients
  • 3 cups peeled + cubed butternut squash about 1 small squash
  • 1 tablespoon olive oil
  • Kosher salt + pepper
  • 1/2 cup pure maple syrup
  • 2 cinnamon sticks OR 1 teaspoon cinnamon
  • 2 1/2 cups low-sodium chicken or veggie broth
  • 1 cup apple cider
  • 1 tablespoon fresh thyme chopped
  • 1/4 teaspoon nutmeg
  • pinch of cayenne to your taste
  • Salt + pepper to your taste
  • 2 tablespoons bourbon optional
  • 1 cup heavy cream or full-fat canned coconut milk
  • 8 ounces Brie divided
  • 2 tablespoons butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Place the squash on a roasting pan and toss with olive, salt + pepper. Roasted for 25-30 minutes or until the squash is tender and beginning to brown on the edges.
  3. Meanwhile, add the maple syrup and cinnamon to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 10-15 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency.
  4. Add the roasted butternut squash to the bowl of a food processor or high-powered blender. Add 1 cup of broth and puree until smooth. Slowly stir the butternut squash mixture into the thickened maple syrup. Add the remaining 1 1/2 cups broth, the apple cider, thyme, nutmeg, cayenne and a pinch of salt + pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon (if using) and cream. Continue to cook another 5 minutes.
  5. Cut the Brie into thirds. Reserve one third of the Brie for serving and cut the remaining Brie into cubes and remove the rind. Add the cubed Brie + butter to the soup, cook until the cheese is melted and the soup is silky smooth. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve.
  6. To serve, divide the soup among bowls. Cut the reserved Brie into wedges and top each bowl with a wedge. Garnish with fresh thyme and a drizzle of cream if desired. Serve warm.

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