Creamy Broccoli Butternut Squash Soup (Print version)

Velvety vegetable blend with golden cheese-filled pastries for a comforting meal.

# Required ingredients:

→ 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 (approximately 8.8 ounces)
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 the 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 vegetables are tender.
05 - Roll out the 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 the edges with a fork.
06 - Brush the tops of pastries with beaten egg and place on the prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
07 - Once the soup vegetables are soft, remove from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
08 - Stir in the heavy cream, adjust seasoning if needed, and gently reheat for 2 to 3 minutes. Serve the hot soup in bowls, topped with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Advice:

01 -
  • The way the brie melts into pockets of gooey perfection inside those golden pastries will make you understand why cheese was invented
  • This soup freezes beautifully so you can pretend future you is incredibly thoughtful when you pull it out on a busy weeknight
  • Something magical happens when butternut squash and broccoli cook together—the sweetness balances the slight bitterness perfectly
02 -
  • Hot soup in a sealed blender is a kitchen disaster waiting to happen—always vent the lid or use an immersion blender instead
  • Cold puff pastry tears easily so let it thaw in the refrigerator not on the counter where it can become too soft to handle
  • The soup thickens as it sits so you might need to splash in a little extra broth when reheating leftovers
03 -
  • Roasting the squash and broccoli in the oven for 20 minutes before adding them to the pot adds incredible depth
  • A pinch of cayenne pepper or red pepper flakes wakes up the creaminess without making it spicy
  • Leftover pastries can be refreshed in a 350°F oven for 5 minutes to regain their crispness
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