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Apple and Brie Soup with Bacon and Pumpkin Seed Granola

This Apple and Brie Soup with Bacon and Pumpkin Seed Granola is the epitome of cheesy, creamy, heavenly soup. Butternut squash and apple give it a dose of healthy seasonal fruit and veg, but gets an uber fancy upgrade with brie and cheddar cheeses. The Bacon and Pumpkin Seed Granola will literally make you question everything you know. It's that good, you guys.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish, Sides
Servings: 4 servings

Ingredients

For the Apple and Brie Soup

  • 2 Tbsp olive oil
  • 1 small sweet onion, sliced
  • Salt and pepper
  • 2/3 cups apple cider
  • 2 apples, cored and chopped
  • 3 cups peeled and cubed butternut squash, (about 1/2 a medium)
  • 2 tsp chopped fresh thyme
  • 12 oz bottle beer
  • 3-4 cups low-sodium chicken broth
  • 1/4 tsp cayenne
  • 1 cup almond milk
  • 1 cup shredded sharp cheddar cheese
  • 4 oz Brie cheese, rind removed, cut in to cubes

For the Bacon and Pumpkin Seed Granola

  • 4 slices bacon,
  • 2 Tbsp olive oil
  • 1/2 cup uncooked, old fashioned oats
  • 1/2 cup raw pumpkin seeds
  • salt

Instructions

  • In a large stockpot, heat the oil over medium. Add onion, season with salt and pepper. Cook, stirring frequently, for about 5 minutes, until softened. Slowly add 1/3 cup of the cider. Continue to add remaining cider to caramelize the onions, about 10 minutes. Add apples, squash, thyme, and cook over medium heat, stirring until softened, 8 minutes. Add beer, 3 cups of broth, and the cayenne. Increase heat to high, bring to a simmer, and cook for 15 to 20 minutes, or until apples and squash are tender.
  • Meanwhile, make the granola. In a large skillet, melt butter over medium heat and cook until it begins to brown. Add oats and pumpkin seeds, cook 1 more minute. Remove from heat and stir in crumbled bacon. Season with salt, as needed.
  • When the apples and squash are tender, transfer soup to a blender and pulse until smooth.
  • Return soup to pot set to medium heat. Stir in milk, followed by cheddar and brie. Stir until smooth.
  • To serve, ladle soup in to bowls and top with granola.

Notes

Slightly adapted from Tieghan Gerard's, "Half Baked Harvest: Recipes from my Barn in the Mountains".
  • Tieghan's recipe calls for 8 ounces of brie. While that sounds intensely delicious, I only used half the amount in this recipe.
  • I also substituted unsweetened almond milk in place of whole milk.