Category Archives: Brie

Roasted Squash Soup with Apple and Brie

This is one of my favorite soups.  Make sure you give yourself enough time to make this as you have to roast the butternut squash for 45 minutes and the soup needs to simmer for 40 minutes. (Obviously making this a great make-ahead soup for guests). I took this recipe from “The Best of Bridge Presents – A Year of the Best”.  The added brie in this soup is wonderful!  Enjoy on a cold night.



1 large butternut squash
1 carrot
1 medium onion
1 leek, white portion only
2 Tbsp butter
8 cups (2 L) chicken stock
1 apple, peeled and chopped
1 bay leaf
1 tsp sugar
salt and freshly ground pepper
8 ox. (250 g) Brie cheese
snipped chives

1.  Cut squash in half lengthwise and remove seeds.  Place cut-side down on pan and bake at 350F (180C) until tender, about 45 minutes (or microwave cut-side down in a small amount of water, covered, about 10 minutes). 
2.  Chop carrot, onion and leek into 1 inch (2.5 cm) pieces and place in large pot.  Gently saute in butter.  Do not brown.  Scrape flesh from cooked squash and add to vegetables.  Add stock and bring to boil.
3.  Add apple, bay leaf and sugar to stock mixture.  Simmer, uncovered, for 40 minutes.  Remove bay leaf and puree soup in batches.  Season with salt and pepper to taste.
4.  Slice off outer skin of Brie and cut into 1/2 inch (1.5 cm) pieces.  Place cheese in bottom of soup bowls and fill with hot soup.  Garnish with chives.
Serves 6-8

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

This recipe was taken from the Winnipeg Free Press Recipe Swap section (December 30th, 2009). I used 2 cloves of roasted garlic and they perfectly covered the top of the Brie. I assembled the Brie and toppings in advance and put it in the fridge until I was ready to heat it up. I used a 400g wheel of Brie and it was a good amount for 6 people.



1 or 2 whole heads of garlic (to taste)
5 ml or 10ml (1 or 2 tsp) olive oil
Approx. 450g wheel of Brie cheese
175 ml (3/4 cup) oil packed sun-dried tomatoes (drained and cut into thin strips)
80 ml (1/3 cup) pine nuts
Fresh baguette or crostini


1. Cut the top off each head of garlic (about 1/4-inch). Place in foil and bring foil up the sides but do not completely cover. Pour 5 ml (1 tsp) olive oil on top of each garlic head. Bake at 350F for about 40 to 45minutes. Let cool.
2. Place Brie in an ovenproof dish. Use a sharp knife to slice off top of rind. Squeeze garlic cloves out of skins and smash them slightly with your fingers (or put in a small bowl and use a fork) and spread on top of Brie. Top with sun-dried tomatoes and pine nuts.
3. Bake at 400F until warm and softened, about 12 to 16 minutes. If nuts are getting too brown, cover loosely with aluminum foil. Serve warm with a spreading knife and slices of fresh baguette or with crostini. Will yield about 20 servings.