Creamy Broccoli Butternut Squash Soup (Printer View)

Velvety vegetable soup with golden cheese-filled pastries on the side

# 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

# Method:

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 3 to 4 minutes until translucent. Add minced garlic and cook 1 minute more.
03 - Add butternut squash, broccoli florets, diced potato, and dried thyme. Season with salt and pepper. Stir continuously for 2 minutes.
04 - Pour vegetable broth into pot and bring to boil. Reduce heat and simmer 20 to 25 minutes until all vegetables are tender.
05 - Roll out puff pastry on lightly floured surface. Cut into 8 rectangles. Place equal amounts of brie and cheddar cheese in center of 4 rectangles. Cover with remaining rectangles and seal edges with fork.
06 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake 15 to 18 minutes until golden and puffed.
07 - Remove pot from heat. Use immersion blender to purée soup until smooth, or work in batches with regular blender.
08 - Stir heavy cream into puréed soup. Adjust seasoning as needed. Gently reheat 2 to 3 minutes. Serve hot soup in bowls topped with warm cheese pastry on the side or partially dipped.

# Expert Advice:

01 -
  • The soup is velvety and naturally sweet, so it feels indulgent without any heavy cream guilt.
  • Those cheese pastries turn a simple bowl into something your guests will actually remember.
02 -
  • Don't skip the potato—it naturally thickens the soup and lets you use less cream, making the whole thing taste fresher and less heavy.
  • If your broccoli turns an olive-brown color during cooking, it sat in the pot too long; add it during the last 10 minutes of simmering next time.
03 -
  • Make the soup up to two days ahead and reheat it gently just before serving—the flavors actually deepen and meld overnight.
  • Cut your pastry rectangles with a knife instead of a pastry wheel if you want cleaner, more dramatic edges that puff evenly.
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