Creamy Broccoli Butternut Soup With Pastries (Printable)

Silky vegetable soup with warm golden cheese-filled pastries for dipping

# 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

# 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 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 - Once vegetables are soft, remove pot from heat. Use an immersion blender to purée soup until smooth, or work in batches with a regular blender.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2 to 3 minutes.
09 - Ladle hot soup into bowls and top with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Advice:

01 -
  • The soup is impossibly creamy without being heavy, and it comes together in under an hour.
  • Those cheese-filled pastries are essentially edible gold—crispy, melty, and they make the whole meal feel fancy without stress.
02 -
  • If you blend the soup while it's still boiling hot, the steam can cause splattering—give it a minute to cool slightly first, and use a kitchen towel over the blender lid for safety.
  • Don't thaw your puff pastry at room temperature for too long or it becomes impossible to work with; pull it from the freezer just before you need it.
03 -
  • Don't rush the pastry baking—those fifteen to eighteen minutes are crucial for achieving the perfect shatter, so check them around the fifteen-minute mark but don't pull them out early.
  • If your immersion blender gets stuck on broccoli florets, pulse rather than holding it steady, and work in sections to ensure everything becomes uniformly creamy.
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