Pin It I remember a rainy Tuesday when I had half a head of broccoli and a lonely butternut squash sitting in the crisper drawer. The kitchen was cold so I decided to blend them together into something warming. I decided to make little cheese pillows on the side because plain bread felt too boring. The result was this velvety green and orange bowl that immediately brightened the gray afternoon. It has since become my favorite comfort meal whenever the wind starts to howl outside.
The first time I served this to my book club everyone spent more time asking about the pastry filling than talking about the novel. I accidentally used an extra sharp cheddar that day and the tang against the sweet squash was a total revelation. We ended up dipping the corners of the flaky crust into the cream and ignoring our spoons entirely. It was one of those messy joyous meals where the conversation just flowed as easily as the soup.
Ingredients
- Olive Oil and Onion: These starting components provide a rich savory background that supports the sweetness of the vegetables.
- Garlic: Freshly minced cloves offer a pungent aroma that balances the creaminess of the finished soup.
- Butternut Squash: Make sure to peel it deeply to get past that fibrous outer layer for the smoothest texture.
- Broccoli: This adds a lovely depth and a subtle earthiness that balances the sweetness of the squash.
- Potato: A single potato acts as a natural thickener and gives the soup a velvety body without needing flour.
- Vegetable Broth: This liquid base carries all the flavors together and allows the vegetables to soften perfectly.
- Dried Thyme: A small amount of this herb provides a woodsy note that complements both the squash and the cheese.
- Heavy Cream: This adds a luxurious mouthfeel and a beautiful pale color to the final blend.
- Puff Pastry: Keep this dough very cold until the last minute to ensure the highest rise and flakiest layers.
- Brie and Sharp Cheddar: This combination offers both the creamy melt of brie and the bold punch of cheddar.
- Egg Wash: Brushing the pastry with a beaten egg is the secret to achieving that deep golden professional glow.
Instructions
- Start the base:
- Sauté the onions and garlic until they are soft and fragrant to build a solid foundation of flavor.
- Simmer the vegetables:
- Let the squash and broccoli bubble away in the broth until they are tender enough to mash with a fork.
- Assemble the pastries:
- Place your cheese cubes on the pastry rectangles and seal them tight so no gooey goodness escapes in the oven.
- Bake until golden:
- Slide the pastries into the oven and wait for that irresistible smell of buttery dough to fill your home.
- Blend it smooth:
- Use your immersion blender directly in the pot to transform the chunky vegetables into a silky masterpiece.
- Final touch:
- Stir in the cream and serve each bowl with a hot cheese pastry perched right on top.
Pin It I once forgot to seal the edges of the pastries properly and ended up with a baking sheet covered in melted cheese lace. Honestly it was still delicious and we just broke off the crispy bits to garnish the soup bowls. It taught me that even kitchen mishaps can lead to new ways of enjoying a favorite meal.
Choosing The Right Squash
Look for a squash that feels heavy for its size as this usually means it has more moisture and flavor. I usually go for the ones with a long neck because they are much easier to peel and dice than the round varieties.
The Pastry Secret
Cold dough is your best friend when working with puff pastry to ensure you get those beautiful flaky layers. If it gets too soft while you are filling it just pop it back in the fridge for ten minutes before baking.
Serving Suggestions
This soup looks stunning when served in wide shallow bowls with a swirl of cream or a crack of black pepper. You can also customize the fillings based on what you have in your cheese drawer at the moment.
- Try a sprinkle of smoked paprika on top for a hint of campfire warmth.
- A small side of crisp white wine brings out the delicate sweetness of the roasted squash.
- Keep the extra pastries in an airtight container for a quick snack the next day.
Pin It I hope this soup brings as much warmth to your table as it does to mine on a chilly evening. Enjoy every flaky buttery bite and every creamy spoonful.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, the soup base can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently over low heat, stirring in the cream just before serving. The pastries are best baked fresh, but you can assemble them ahead and refrigerate for several hours before baking.
- → What vegetables can I substitute?
Frozen butternut squash cubes work well if fresh is unavailable. You can also replace broccoli with cauliflower or add carrots for additional sweetness. The potato helps create the creamy texture, so don't omit it entirely.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for convenience, or puree in batches using a countertop blender. For an exceptionally silky result, press the soup through a fine-mesh sieve after blending. This removes any fibrous bits for restaurant-quality smoothness.
- → Can I freeze this soup?
The soup freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Freeze without the cream—add fresh cream when reheating for the best texture and flavor. Thaw overnight in the refrigerator before warming gently.
- → What pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy soup beautifully. For a complete meal, add a simple green salad with vinaigrette or serve with crusty bread for soaking up every last drop.
- → How can I make this dairy-free?
Substitute coconut cream, cashew cream, or a plant-based heavy cream alternative. Use vegan cheese shreds and dairy-free puff pastry for the pastries. The flavor profile will shift slightly but remains delicious and satisfying.