"Velvety, creamy butternut squash and honey crisp apple soup. Swirled with melted triple cream brie and smoked cheddar. Topped with crispy bacon, and a drizzle of hot honey."
Fall Harvest Hard Cider Soup, with Smoked Cheddar and Brie
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Recipe Intro From shelbyykhan
This rich butternut squash soup makes for a great first course for your Thanksgiving dinner. If you have any leftover canned pumpkin puree, you can substitute it to replace the butternut squash.
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Prep time: 10mins
Cook time: 50mins
Recipe Card
ingredients
- 4 slices thick cut bacon
- 2 cups cubed butternut squash
- 1 chopped yellow onion
- 3 cloves crushed garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon chopped fresh sage
- 2 teaspoons fresh thyme
- 1 12 ounce bottle pumpkin hard cider (or pumpkin beer, regular beer)
- 3 cups veggie broth
- 1 peeled and chopped honey crisp apple
- 1/2 cup triple cream brie, rind removed.
- 2 cups shredded smoked cheddar cheese
- 1 tablespoon hot honey (I prefer Red Clay)
- 2 teaspoons kosher salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
Method
Step 1
In a large pot, cook bacon slices to crispy. Remove from pan, and set aside to drain on paper towel.
Step 2
Place onion, sage and red pepper in pan. Cook to soften onion, about 2-3 minutes.
Step 3
Add butternut squash, thyme and garlic. Toss to combine.
Step 4
Add hard cider (I used a pumpkin cider, but you can use a regular beer, or pumpkin beer. whatever your favorite is!) bring to a boil.
Step 5
Stir in veggie broth, and bring back up to a boil.
Step 6
Add apple, and reduce to simmer. Cook, covered until apple and squash have softened to fork tender. About 25 minutes.
Step 7
Transfer to blender, or use immersion blender to puree soup.
Step 8
Return to pot (if using regular blender) and return to a simmer.
Step 9
Stir in cheeses, and hot honey. Simmer, stirring frequently until cheeses have melted.
Step 10
Season to taste with salt and pepper.
Step 11
Serve soup topped with chopped bacon, more hot honey, and fresh thyme.