Recipes by the Soup Goddess: Butternut Squash Soup with Brie

Who is the Soup Goddess? Read all about her here. And if you say her title aloud, please note that the emphasis is on the "ess."

Mmmmmm squash soup. Autumn is not complete without a few bowlfuls of it. This one is smooth and comforting, divinely creamy, and more savory than sweet. Make it for a squash-loving friend, and savor it over candlelight and conversation. Serve with crusty bread and salad for a light dinner, or as a starter for an upscale dinner party.

It may look like a lot of steps, but the beginning of the process is pretty hands off, and once the squash is roasted, the soup comes together before you know it.

Butternut Squash Soup with Brie

2 c. apple cider (preferably from unsprayed apples, if you can find it)
1 butternut squash (around 2 lbs)
1-2 organic tart apples, cored and cut in half
1 sweet onion, chopped
2 cups homemade chicken stock
1 1/2 c. milk
1 c. half & half
1 red pepper, finely diced
2 large carrots, finely diced
2 T. butter
2 T. olive oil (or use all butter)
2 heaping T. flour (unbleached white or sprouted)
2 cloves garlic, minced
salt and pepper to taste
1/4 t. freshly grated nutmeg
6 oz. brie, rind removed, diced
sour cream, for garnish

  1. Preheat oven to 350. Place 1 cup of apple cider in a 9x13 pan.
  2. Wash the squash. Cut it in half (good luck!!) and scoop out seeds. Place cut side down in the pan. 
  3. Cover the pan with foil (or use a casserole dish with a glass lid). Bake 40 minutes.
  4. Place the apple halves in the pan with the squash and re-cover. Bake 20-25 minutes, until apples and squash are tender when pricked with a fork.
  5. Uncover the pan and let cool until comfortable to the touch. (You can start the next step while you wait.) Remove the peels from the apples and squash. 
  6. In a soup pot, melt the butter and olive oil. Saute carrot, onion, and pepper, adding the garlic toward the end. 
  7. Add salt, pepper, and flour. Cook and stir for one minute. 
  8. Add the squash, apples, and liquid from the pan, and 1 cup of chicken broth. Puree with an immersion blender.
  9. Add the remaining apple cider, chicken broth, milk, half & half, and nutmeg. Mix well and cook, stirring, over medium heat 5-10 minutes until heated through. Taste and adjust seasoning.
  10. Add the brie and stir to melt.
  11. Ladle into bowls. Garnish with a dollop of sour cream and a sprinkle of fresh nutmeg.

This is part of: Make Your Own Monday, Monday Mania, Natural Living Monday, Fat Tuesday, Traditional Tuesday, Hearth & Soul 

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  1. Mmmm - This sounds great and I would love to have you share this on Thursday at Tasty Traditions http://myculturedpalate.com/

  2. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  3. All I can say is I saw Brie and Butternut Squash in the title and I knew I had to see what you were up too!
    This looks amazing!
    Thanks for sharing on Natural Living Monday.

  4. What a wonderful soup! There are so many delicious flavours going on in it, and I love the addition of the cider and the brie!! I'm going to feature your delicious soup tomorrow in my Hearth and Soul post :)