Creamy Broccoli Butternut Soup With Pastries (Printable)

Velvety broccoli and butternut squash soup paired with golden, cheese-filled pastries for a comforting meal.

# 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 3-4 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 flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are tender.
05 - Roll out thawed puff pastry on a lightly floured surface. Cut into 8 rectangles of equal size.
06 - Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining 4 rectangles and seal edges with a fork to create a tight seal.
07 - Brush pastry tops with beaten egg wash. Place on prepared baking sheet and bake for 15-18 minutes until golden and puffed.
08 - Remove pot from heat once vegetables are soft. Use an immersion blender to purée soup until smooth, or work in batches with a standard blender.
09 - Stir heavy cream into the puréed soup. Adjust seasoning with additional salt and pepper as needed. Gently reheat for 2-3 minutes without boiling.
10 - Ladle hot soup into bowls and serve with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Tips:

01 -
  • The combination of sweet butternut squash and earthy broccoli creates layers of flavor you would not expect from such simple ingredients
  • That moment when you break open a still warm pastry and the brie and cheddar ooze out into your soup is pure magic
  • This recipe transforms ordinary vegetables into something restaurant worthy while keeping everything comforting and familiar
02 -
  • Let the soup cool slightly before pureeing to avoid splattering hot liquid everywhere
  • The pastries can be assembled ahead of time and refrigerated until ready to bake
  • If the soup seems too thick after pureeing, add more broth a little at a time until you reach the right consistency
03 -
  • Add a pinch of cayenne or red pepper flakes if you like a subtle warmth that cuts through the cream
  • Grate a little nutmeg into the soup right before serving for an incredibly cozy, fragrant finish
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