Creamy Broccoli and Butternut Squash Soup (Printable)

Velvety butternut squash and broccoli soup served with golden cheese-filled pastries. Comforting and elegant.

# 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 large egg, beaten for egg wash

# Directions:

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 to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until all vegetables are tender.
05 - Roll out thawed puff pastry 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 firmly 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 - Remove soup from heat once vegetables are soft. Use an immersion blender to puree until smooth, or work in batches with a standard blender.
08 - Stir in heavy cream, adjust seasoning as needed, and gently reheat for 2 to 3 minutes without boiling.
09 - Divide hot soup into bowls. Top each serving with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Tips:

01 -
  • The velvety soup comes together in under an hour, but tastes like you've been simmering it all day.
  • Those golden pastries stuffed with melted brie and cheddar turn an ordinary bowl of soup into something you'll actually crave on a Tuesday.
  • It's vegetarian without feeling like a compromise, and fancy enough to serve when friends drop by unexpectedly.
02 -
  • If your soup breaks or looks separated after adding cream, don't panic; just whisk in a splash of cold broth off heat and it will come back together.
  • The pastries are best served warm and crispy, so if you're making them ahead, reheat them in a 160°C oven for about 5 minutes just before serving.
  • Blend the soup while it's still hot; trying to puree cold soup is nearly impossible and risks splashing everywhere.
03 -
  • Cut your pastry rectangles with a sharp knife in one clean motion rather than sawing at them; this helps them puff more dramatically in the oven.
  • If you're worried about the pastries getting soggy from the soup, place them on top just before serving rather than letting them sit in the bowl.
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