Ingredients
Apple and Brie Soup
- 2 tbsp extra-virgin olive oil
- 1 small sweet onion, sliced
- kosher salt and freshly ground pepper
- 2/3 cup apple cider
- 2 Honeycrisp apples, cored and chopped
- 3 cup peeled and cubed butternut squash or pumpkin (about 1/2 medium)
- 2 tsp chopped fresh thyme
- 1 (12-ounce) bottle beer (pumpkin beer preferred)
- 3-4 cups low-sodium chicken broth
- 1/4 tsp cayenne
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 8 ounces Brie cheese, rind removed, cut into cubes
Bacon and Pumpkin Seed Granola
- 4 thick-cut bacon slices
- 2 tbsp salted butter
- 1/2 cup uncooked old-fashioned rolled oats
- 1/2 cup raw pumpkin seeds (pepitas)
- kosher salt
Directions
- In a large stockpot, heat the oil over medium heat. When it shimmers, add the onion and season with a pinch of salt and pepper. Cook, stirring frequently, for 5 minutes, until softened. Slowly add 1/3 of the apple cider and let it cook into the onions. Repeat until all of the cider has been added and the onions are caramelized, 10 minutes total.
- Add the apples, squash, and thyme and cook over medium heat, stirring, until softened, about 8 minutes. Add the beer, 3 cups of the broth, and the cayenne. Increase the heat to high, bring to a simmer, and cook for 15 to 20 minutes, or until the apples and squash are tender.
- Meanwhile, make the granola. In a large skillet, cook the bacon over medium heat until crisp, 3 to 4 minutes per side. Drain on a paper towel-lined plate. When cool enough to handle, coarsely crumble the bacon.
- In the same large skillet, melt the butter over medium heat and cook until just beginning to brown and lightly toasted. Add the oats and pumpkin seeds and cook, stirring, for 1 minute more. Remove the skillet from the heat and stir in the crumbled bacon. Season with salt.
- When the apples and squash are tender, transfer the soup to a blender and pulse until smooth.
- Return the soup to the pot and set over medium heat. Stir in the milk, then bring the soup to a low boil. Stir in the cheddar and Brie until melted and smooth. Add more broth to thin the soup, if desired. Simmer for about 5 minutes, or more until ready to serve.
- Ladle the soup into bowls and top with the bacon and pumpkin seed granola.