There’s nothing quite as comforting as a bowl of creamy butternut squash soup, especially when the weather turns chilly. This version takes things to the next level with the addition of melty Brie and warm spices like nutmeg and cinnamon.
And the best part? It’s made super simple with frozen butternut squash and a soup maker—no peeling, chopping, or defrosting required! It can of course also be made with fresh butternut squash.
What You Need
The ingredients below were used to make this soup in a Ninja soup maker but it can be made in other soup makers (just check you can use frozen ingredients, or, use fresh).
For more concise instructions and to print this recipe out please head to the card at the bottom of this post.
500g frozen butternut squash (straight from the freezer—no defrosting needed!)
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and chopped (optional, for a touch of sweetness)
1 vegetable stock pot or cube + hot water up to the line
100g Brie, rind removed and cubed
½ tsp ground nutmeg
½ tsp ground cinnamon (optional, for a warm, spiced flavour)
Salt and black pepper to taste
How to Make It
Step 1: No Need to Defrost!
One of the great things about this recipe is that frozen butternut squash can be used straight in the soup maker—no thawing necessary. However, if your soup maker manual advises against using frozen ingredients (it can damage the blade) you will need to let it thaw or use fresh butternut squash.
Step 2: Add the Ingredients
Add the onion, garlic, frozen butternut squash, optional carrots, vegetable stock, nutmeg, and cinnamon (if using) into the soup maker. Leave the Brie out at this stage.
Top up to the line with hot water.
Step 3: Cook the Soup
Select the smooth soup function on your soup maker—it’s hands-off from here! In about 30 minutes, the squash will cook to perfection and blend into a silky base.
Step 4: Add the Brie
When the soup cycle finishes, open the lid and stir in the Brie cubes. The residual heat from the soup should melt the cheese.
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Step 5: Blend Again (if Needed)
If the Brie isn’t fully melted, press the blend function for about 30 seconds.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with a sprinkle of fresh thyme, crunchy croutons, or a drizzle of cream. Season with salt and pepper if required.
Soup Maker Recipe Book
Are you looking for more soup maker recipes? You can check out both my books on Amazon:
100 soup maker recipes that can be used for any soup maker!
I used the Morphy Richards soup maker to develop these recipes but they can be used for the Ninja Soup Maker as well as other models.
Storing and Freezing Your Butternut Squash Soup
If you have any leftovers you can store this soup for later.
To Store in the Fridge:
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3–4 days.
When reheating, warm it gently on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture.
To Freeze:
Allow the soup to cool completely before pouring it into freezer-safe containers or zip-top bags. Leave a little room at the top for expansion as it freezes. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the soup in the fridge overnight. Reheat it on the stovetop or in the microwave, stirring well to bring back its silky texture.
This creamy butternut squash and Brie soup is flavourful and easy to make. Whether you’re whipping it up for a quick lunch or a special dinner starter, it’s guaranteed to impress. Let me know how yours turns out—I’d love to hear if you tried the optional cinnamon or added your own twist!
Butternut Squash and Brie Soup
Ingredients
- 1 onion
- 2 cloves garlic
- 500 g frozen butternut squash
- 100 g carrots chopped (optional, for a touch of sweetness)
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon optional, for a warm, spiced flavour
- 1 vegetable stock pot or cube
- 100 g Brie rind removed and cubed
- salt and black pepper to taste
Instructions
- Add the chopped onions, crushed garlic, frozen butternut squash, optional carrots, vegetable stock pot/cube, nutmeg, and cinnamon (if using) to the soup maker. Top up to the line with hot water.
- Select the smooth soup function on your soup maker. It should take around 30 minutes depending on your soup maker.
- Once the soup cycle is complete, open the lid and stir in the Brie cubes. The heat of the soup should melt the cheese.
- If the Brie isn’t fully melted, use the blend function for about 30 seconds to ensure a silky-smooth texture.
- Season with salt and black pepper to taste.
- Optionally serve garnished with thyme, croutons, or a drizzle of cream.
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Mr Glyn Seal
Monday 2nd of December 2024
I have just given this recipe a try and it scored top marks, both for ease of making and taste. I made it with both the optional carrot and cinnamon included. The flavour of the spices came through a treat.