Creamy Broccoli Butternut Squash Soup

The first time I made this soup was during a particularly rainy November when the kitchen felt like the only warm place in the world. I had half a butternut squash sitting on the counter and some broccoli that needed using, and honestly I just threw them in a pot together hoping for the best. When that first spoonful hit my tongue—creamy, slightly sweet, with the earthy broccoli coming through—I knew I'd stumbled onto something special. Now it's the soup I make when I want people to feel immediately at home.

Last winter my sister came over feeling completely defeated by her job and life in general. I set a steaming bowl of this soup in front of her along with one of those cheese pastries fresh from the oven. She took one bite closed her eyes and literally said 'I can handle tomorrow now.' Food cant solve everything but some days it comes pretty close.

Ingredients

• 2 tablespoons olive oil: This is your foundation fat—dont be tempted to skip it or the vegetables wont develop that lovely cooked flavor
• 1 medium onion diced: Yellow onions work perfectly here and their natural sweetness enhances the squash
• 2 garlic cloves minced: Add these after the onion has softened so they dont burn and turn bitter
• 500 g (1 lb) butternut squash peeled and cubed: The workhorse of this soup—buy prepeeled if you want to save twenty minutes and some frustration
• 300 g (10 oz) broccoli florets: Fresh is best here frozen broccoli can make the soup slightly watery
• 1 medium potato peeled and diced: This is the secret to extra creaminess without adding more dairy
• 1 liter (4 cups) vegetable broth: Use a good quality broth you enjoy drinking on its own because it becomes most of the flavor
• 200 ml (3/4 cup) heavy cream: Warm it slightly before adding to prevent the cream from curdling in the hot soup
• 1 teaspoon dried thyme: Fresh thyme works beautifully too—use about 1 tablespoon of fresh leaves
• Salt and freshly ground black pepper: Taste the soup before adding cream as dairy can mask seasoning
• 1 sheet puff pastry thawed: Keep it cold until youre ready to work with it—warm pastry is frustratingly sticky
• 60 g (2 oz) brie cheese cubed: Remove the rind for the smoothest melting experience inside the pastries
• 60 g (2 oz) sharp cheddar cheese grated: The sharpness cuts through the richness of both the brie and the soup
• 1 egg beaten: This egg wash is what transforms pale dough into gorgeously golden pastry

Instructions

Preheat and prepare:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. Do this first because the pastry needs a hot oven the moment its ready.

Build the flavor base:

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until it turns translucent and smells sweet. Add the minced garlic and let it cook for just 1 minute more—you want it fragrant not browned.

Add the vegetables:

Toss in the butternut squash broccoli florets potato and dried thyme. Season generously with salt and pepper. Stir everything together for 2 minutes letting the vegetables get friendly with the onions and garlic.

Simmer to tenderness:

Pour in the vegetable broth and bring the pot to a gentle boil. Lower the heat and let it simmer for 20–25 minutes. The vegetables are done when a knife slides through the squash with zero resistance.

Roll the pastry:

While the soup simmers roll out your puff pastry on a lightly floured surface. Cut it into 8 even rectangles—dont stress about perfection here this is rustic cooking at its finest.

Fill and seal:

Distribute the brie cubes and cheddar evenly among 4 of the rectangles leaving a small border around the edges. Cover each with another rectangle and press the edges together firmly with a fork to seal.

Egg wash and bake:

Brush the tops of each pastry with the beaten egg—this is the difference between golden deliciousness and pale disappointment. Bake for 15–18 minutes until theyre puffed gorgeously browned and smelling like heaven.

Blend until smooth:

When the vegetables are tender remove the pot from heat. Use an immersion blender directly in the pot or work in batches with a regular blender. Puree until completely smooth with no visible chunks.

Add the cream:

Stir in the heavy cream and taste the soup. Add more salt or pepper if needed then gently reheat for 2–3 minutes. The soup should coat the back of a spoon and feel luxurious.

Serve immediately:

Ladle the hot soup into bowls and serve with the warm cheese pastries on the side. Let guests decide whether to dip or eat separately—both choices are correct.

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This recipe became my go to for dinner parties because everyone thinks you spent hours on it when really it comes together in under an hour. Theres something about dipping a warm cheesy pastry into velvety soup that makes conversation flow easier and laughter come quicker.

Making It Ahead

The soup base actually tastes better the next day after the flavors have had time to deepen and get cozy with each other. Make it up to three days in advance and store it in an airtight container in the refrigerator—just wait to add the cream until you reheat it. The pastries though are best eaten fresh from the oven when the cheese is still molten and the pastry is at its crispest.

Freezing Instructions

This soup freezes exceptionally well which is why I always double the recipe when squash is in season. Let the soup cool completely before transferring it to freezer-safe containers leaving about an inch of space at the top for expansion. It will keep happily frozen for up to three months though honestly it never lasts that long in my house. Thaw overnight in the refrigerator and reheat gently on the stove.

Wine Pairing

A crisp Sauvignon Blanc cuts through the creamy richness while complementing the vegetables without overpowering them. If you prefer red go for something light like a Pinot Noir that wont fight against the delicate flavors of the soup.

• A dry Chenin Blanc brings lovely honeyed notes that play beautifully with roasted squash
• For non wine drinkers a sparkling apple cider provides the perfect acidity and effervescence
• If youre avoiding alcohol entirely an herbal iced tea with lemon makes a surprisingly refreshing counterpoint

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Theres a quiet magic in a bowl of soup that tastes like a hug and a pastry that feels like an indulgence. Make this for someone you love or just for yourself on a Tuesday evening because ordinary days deserve extraordinary food too.

FAQs About This Recipe

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup base up to 2 days in advance and refrigerate. Reheat gently on the stove, adding a splash of cream or broth if needed. Bake the pastries fresh before serving for best texture.

→ What other cheeses work in the pastries?

Gruyère, fontina, or Swiss cheese melt beautifully and add nutty flavor. For something sharper, try aged gouda or Parmesan. Stick to cheeses that melt well to achieve that gooey center.

→ How do I get the smoothest soup texture?

Let the vegetables cook until completely tender before blending. Use an immersion blender for convenience, or work in batches with a regular blender—be careful with hot liquids. Strain through a fine-mesh sieve for extra silky results.

→ Can I freeze this soup?

The soup base freezes well for up to 3 months. Skip adding the cream until after thawing and reheating. Pastries don't freeze well—bake them fresh or freeze unbaked and cook from frozen, adding a few extra minutes.

→ What can I serve alongside this dish?

A crisp green salad with vinaigrette cuts through the richness. Crusty bread for dipping, roasted vegetables, or a light grain salad work well. For wine, try Sauvignon Blanc or a dry Chardonnay.