Creamy Broccoli Butternut Soup (Print Version)

A luscious vegetable soup with tender broccoli and sweet butternut squash, served alongside warm 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

# 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.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
05 - While soup simmers, 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. Top with remaining rectangles and seal edges with a fork.
07 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake for 15-18 minutes until golden and puffed.
08 - Remove soup from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
09 - Stir heavy cream into the puree. Adjust seasonings as needed and gently reheat for 2-3 minutes over low heat.
10 - Ladle hot soup into bowls and top with a warm cheese pastry on the side or partially dipped in the soup.

# Additional Tips::

01 -
  • The contrast between the smooth, velvety soup and those shatteringly crispy, cheese-laden pastries keeps every bite interesting.
  • It looks fancy enough to impress guests but comes together in under an hour, which means you can actually enjoy your own dinner.
02 -
  • Don't blend the soup until the vegetables are completely tender, because undercooked squash won't break down smoothly and you'll end up with grainy soup.
  • If you make the pastries ahead of time, let them come to room temperature before baking, because cold pastry takes longer and won't puff as reliably.
03 -
  • An immersion blender saves you from wrestling with hot batches in a regular blender, and it creates an incredibly silky texture that looks restaurant-quality.
  • Grating the cheddar finely rather than cubing it means it melts seamlessly into the pastry layers, creating that oozing center everyone loves.
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