Creamy Broccoli Butternut Soup With Pastries (Printable Version)

Velvety squash and broccoli soup served with warm, golden cheese-filled pastries for ultimate comfort.

# What You'll Need:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 pound butternut squash, peeled and cubed
05 - 10 ounces broccoli florets
06 - 1 medium potato, peeled and diced
07 - 4 cups vegetable broth
08 - 3/4 cup heavy cream
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper to taste

→ For the Pastries

11 - 1 sheet puff pastry, thawed
12 - 2 ounces brie cheese, cut into small cubes
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Add butternut squash, broccoli florets, diced potato, and dried thyme to the pot. Season with salt and pepper. Stir for 2 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until vegetables are tender.
05 - Roll out puff pastry sheet on a lightly floured surface. Cut into 8 rectangles. Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal edges with a fork.
06 - Brush pastry tops with beaten egg. Place on prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
07 - Once vegetables are soft, remove pot from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2 to 3 minutes. Serve hot soup in bowls topped with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Tips:

01 -
  • The brie inside the pastry melts into a gooey treasure that pairs perfectly with the earthy soup.
  • It turns a simple vegetable puree into a fancy dinner party worthy dish with very little effort.
02 -
  • Don't skip the potato because it provides the natural starch needed to give the soup body without adding too much flour.
  • Wait until the very end to add the cream so it does not break or curdle while the soup is boiling.
03 -
  • Add a pinch of nutmeg at the very end to highlight the natural sweetness of the butternut squash.
  • For the smoothest results pass the blended soup through a fine mesh sieve if you want a truly professional finish.
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