Creamy Broccoli and Butternut Squash Soup (Printable)

Velvety broccoli and butternut squash blend with flaky cheese-filled pastries. Perfect vegetarian comfort food.

# What You'll Need:

→ Soup Base

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

→ Cheese Pastries

11 - 1 sheet puff pastry, approximately 8.8 ounces, thawed
12 - 2 ounces brie cheese, cut into small cubes
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 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 black pepper. Stir for 2 minutes to combine.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until 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 with a fork.
06 - Brush pastry tops with beaten egg and place on prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
07 - Remove soup from heat when vegetables are soft. Use an immersion blender to purée until smooth, or work in batches using a regular blender.
08 - Stir heavy cream into the puréed soup. Adjust seasoning as needed and gently reheat for 2 to 3 minutes without boiling.
09 - Ladle hot soup into bowls and serve with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Tips:

01 -
  • The soup is silky and naturally sweet, but those cheese-filled pastries keep it from feeling heavy or one-dimensional.
  • You can make the whole thing in about an hour, yet it tastes like you've been simmering something all day.
02 -
  • Don't let the pastry dough thaw too long before using it; once it starts to feel warm and sticky, it becomes nearly impossible to work with and won't puff properly in the oven.
  • The egg wash is the secret to that beautiful shine and deep color—skip it and your pastries will look pale and disappointing.
03 -
  • Taste the soup after blending and before adding cream; you might find it needs more seasoning now that the flavors have concentrated, so adjust accordingly.
  • Don't wait for the soup to cool completely before serving—the contrast between hot soup and the just-baked warm pastry is where the real magic happens.
Go back