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Cream of Squash & Brie 👌🏻 it is SO dreamy… and creamy ❤️
If you loved this recipe, check out my Corn & Poblano Chowder!
Why You’ll Love Cream of Squash
This is the perfect cream for the fall season. It is sooo cozy, creamy and delicious. The flavors in this are truly unreal.
How To Prepare Cream of Squash
🍅 First, add the tomatoes, shallots, garlic, onion and squash to a braising pan. Then, drizzle plenty of olive oil, add salt and pepper.
🔥 Secondly, bake at 400F for 45-50 minutes.
🌿 Then, blend the veggies with the basil, oregano and brie until smooth.
🥘 Return the soup to the pan with the cream and spices. Add some broth or cream if you want it thinner. Simmer for 1-2 minutes. Turn heat off and add the butter.
🧀 Preheat a skillet for 2 minutes on high, add a large handful of Parmigiano, immediately add the brioche and rub it on the pan so the cheese sticks to the bread and not the pan. Lower heat to medium and let it cook until browned, about 3-4 minutes. Flip and toast on the non cheesy side.
❤️ Lastly, top the soup with some brie, olive oil, crushed red peppers, chives and black pepper.
Substitutions and Variations
- I used triple cream brie, because it is creamier, but you can use any brie, or any creamy cheese
- I topped mine with crushed red peppers, but you can leave those out if you don’t want that spicy touch.
- I also topped with chives, but you can easily swap that for your favorite herbs.
- You can use any other cheese of your choice instead of Parmigiano.
Chef Nadia’s Tip
Add some broth or cream if you want it to be thinner.
Similar Recipes
Common Questions
For this recipe, I used Fromager D’Affinois, it’s a triple cream brie which is creamier, but you can use any brie, or any creamy cheese.
You can use any cheese of your choice.
Yes of course! You can use any bread of your choice.
Cream of Squash
Ingredients
- 2 honeynut squashes (small), peeled, seeded & cubed
- 1 pint cherry tomatoes
- 6 campari tomatoes
- 3 shallots, chopped
- 1 garlic head (large), top cut off
- 1 onion (large), chopped
- 6 basil leaves
- 2 tbsp oregano leaves, fresh
- 1/4 tsp nutmeg
- 1 tsp smoked paprika
- 6 oz triple creme brie, rind removed + more for topping
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Parmigiano , to taste
- Brioche slices
- Chives , to taste
- Salt and pepper , to taste
- Olive oil
- Crushed red pepper , optional, to taste
Instructions
- First, add the tomatoes, shallots, garlic, onion and squash to a braising pan. Then, drizzle plenty of olive oil, add salt and pepper.
- Secondly, bake at 400F for 45-50 minutes.
- Then, blend the veggies with the basil, oregano and brie until smooth.
- Return the soup to the pan with the cream and spices. Add some broth or cream if you want it thinner. Simmer for 1-2 minutes. Turn heat off and add the butter.
- Preheat a skillet for 2 minutes on high, add a large handful of Parmigiano, immediately add the brioche and rub it on the pan so the cheese sticks to the bread and not the pan. Lower heat to medium and let it cook until browned, about 3-4 minutes. Flip and toast on the non cheesy side.
- Lastly, top the soup with some brie, olive oil, crushed red peppers, chives and black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
