A rich, silky, luxuriant butternut soup laced with fresh rosemary, sage and creamy brie cheese. Garnish this butternut brie soup with bacon or proscuitto or simply shredded parmesan, a bit more brie and some fresh herbs. Then relax and allow yourself to slow down and embrace the comfort of this lovely soup.
One day I was looking for something different to do with all of my beautiful butternut. I absolutely adore butternut soup, so I went looking for something I had not yet tried. When I stumbled across a butternut brie soup recipe, I was intrigued. It sounded SO luscious. But it came with a hefty calorie load: 842 calories. That’s about 300 more calories than a Big Mac!
Well, I looked a little more to see if I could find something a little more reasonable. But the rest of the butternut brie soup recipes I found seemed about the same as the first one I looked at. So that’s when I decided I needed to go it alone and make my own recipe for butternut brie soup. My recipe came in at 150 calories per serving. Which is definitely more up my alley. At my age, I don’t need very many calories in a day and I don’t want to “spend” all my calories in one shot!
Keep in mind: I can’t guarantee that this estimate is entirely accurate. But when I threw all the ingredients into a recipe analyzer, that’s what came out. Your results may vary.
I think sumptuous, delicious food that is also nourishing and healthy should be more of a thing in this world. Don’t you wish that were true? At least for today, it is.
What makes this butternut brie soup healthy?
Butternut squash claims most of the credit for making this soup healthy. In her post about the 7 surprising health benefits of butternut squash, Dr. Tricia Pingel lists all of the nutrients that this popular winter squash delivers: fiber, beta-carotene, vitamin A, vitamin C, vitamin E, several B vitamins, magnesium, calcium, iron, potassium, and more.
All of these combine to provide numerous amazing health benefits including helping fight disease and lose weight. Butternut also helps keep your digestive system running smoothly, blood pressure low and blood sugar levels even. With its bright orange color, butternut helps your eyes and immune system too!
Some of the other ingredients like onion, garlic, olive oil, carrot and celery definitely chime in to add good vibes for your body too. But I’m not going to delve into all the details every player brings. Let’s get to the recipe, shall we?
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Butternut Brie Soup
- Prep Time: 15 min
- Cook Time: 30 – 45 min
- Total Time: 45 – 60 min
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
A rich, silky, luxuriant butternut soup laced with fresh rosemary, sage and creamy brie cheese.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium sweet onion, peeled and chopped
- 3 – 4 cloves garlic, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 2 cups vegetable or chicken broth
- 1 1/2 lb. butternut squash, peeled & chopped (or leftover cooked butternut squash – can sub other winter squash such as acorn or pumpkin)
- 1 bay leaf
- 1 small sprig fresh rosemary, chopped fine
- 3 – 4 fresh sage leaves or 1 teaspoon dried sage
- 2 oz. brie cheese, torn into chunks
- 1 cup milk
- 1 teaspoon smoked paprika
- Salt & freshly ground pepper, to taste
- For garnish: an extra pat of brie, chopped cooked bacon or pancetta, fresh thyme leaves, or some shredded parmesan and aleppo pepper flakes
Instructions
- Add the olive oil to a medium saucepan over medium heat and swirl to coat the bottom of the pan. Stir in the onion and saute until soft and translucent. Add the garlic, carrot and celery and saute a few minutes longer.
- Next, add the broth, squash, bay leaf and herbs. Bring to a boil, then reduce heat to a simmer and let cook, stirring occasionally, until the squash is very soft. If your squash is pre-cooked, cook for 15 – 20 minutes to let the flavors meld. Remove the bay leaf.
- Remove from heat and pour the soup into a blender or food processor along with the brie cheese, cold milk and paprika. Taking care blending hot liquids, blend until silky smooth. If the soup is too thick, add some broth or milk until the consistency is to your liking. Taste and add salt, pepper or any of the other seasonings as needed.
- If the soup has cooled, put it back into the pot for warming. Serve hot with garnishes as you please.
Notes
Hot liquids can be dangerous for blending, so take care at step 3! You can always let the soup cool a bit before blending for safety. But do make sure to add the cheese to the soup while it’s still hot so that the heat melts the cheese.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1 cup
- Calories: 150
- Fiber: 4g
- Protein: 5g
Keywords: Butternut, Brie, Sage, Carrot, Celery, Gluten Free, Heart healthy, Diabetic, Vegetarian
Looking for more butternut soup options?
- Rosemary White Chocolate Butternut Soup
- Rosemary Butternut Soup with Goat Cheese
- Bacon Chipotle Butternut Soup
- Sherried Butternut Soup with Bacon
- Easy Butternut Black Bean Soup
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