Brie och Cheddar Butternut Squash Ölsoppa

👩‍🍳 Gör så här

1. 1
   Melt together the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage, cook until fragrant, about 5 minutes. Add the butternut squash, toss, and cook 1-2 minutes. Mix in the flour and cook until golden, about 1 minute. Add the broth, beer/cider, and season with salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the butternut squash is tender, about 15 minutes.
2. 2
   Remove the soup from the stove. Puree in a blender or use an immersion blender.
3. 3
   Return the soup to the stove and set over low heat. Stir in the milk, broccoli, cheddar cheese, and brie, cooking until melted and creamy. Add the cayenne.
4. 4
   Ladle the soup into bowls and top with a little extra cheddar or a wedge of brie. Enjoy, ideally with soft pretzels on the side.