Brie and Cheddar Butternut Squash Beer Soup by @halfbakedharvest
4 servings
🧈
44 g
Salted Butter
🫒
30 ml
Extra Virgin Olive Oil
🧅
1
Yellow Onion
🌿
30 ml
Fresh Thyme Leaves
🌿
15 ml
Chopped Fresh Sage
🎃
590 ml
Cubed Butternut Squash
🍚
59 ml
All-purpose Flour
🍲
710 ml
Broth
🍺
350 ml
Pumpkin Beer/cider
🥛
470 ml
Whole Milk
🥦
240 ml
Chopped Broccoli
🧀
590 ml
Shredded Cheddar Cheese
🧀
110 g
Creamy Brie
🌶️
1.2 ml
Cayenne
🧂
0.36 g
Kosher Salt
🧂
0.36 g
Black Pepper
Preparation Steps
Step 1/4
Melt butter and oil in a pot, add onion, thyme, and sage.
Step 2/4
Add squash, cook until soft, then add flour.
Step 3/4
Pour in broth, beer, and milk, bring to a simmer.
Step 4/4
Add broccoli, cook until tender, then add cheese, brie, cayenne, salt, and pepper.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
30 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos