Creamy Broccoli and Butternut Squash Soup (Printer-friendly)

Velvety broccoli and butternut squash soup paired with flaky cheese-filled pastries. Vegetarian comfort at its best.

# 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 Steps:

01 - Preheat oven to 400°F and 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 and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until all 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 - Remove soup from heat. Using an immersion blender, purée until smooth. Alternatively, work in batches with a standard blender.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2 to 3 minutes over low heat.
09 - Ladle hot soup into bowls and top with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Hints:

01 -
  • The soup is silky without feeling heavy, thanks to the butternut squash doing most of the work while cream just whispers in the background.
  • Those pastries are honestly the reason you'll make this again—golden, crispy, and filled with melted cheese that somehow tastes better when it's perched on top of soup.
  • It's fancy enough to serve guests but honest enough to make on a Tuesday night when you just want something that feels like comfort.
02 -
  • Don't skip the egg wash on your pastries—that one small step is what separates homemade-looking from bakery-looking, and it takes literally 10 seconds.
  • The pastries need to go into the oven at the same time as the soup simmers, not after, because timing is everything when you're serving both components warm.
  • If your soup seems too thick after blending, don't panic—you can always thin it with a splash more broth, but you can't thicken it back up once it's too loose.
03 -
  • Make your pastries an hour or two ahead and reheat them gently in a 180°C oven for 5 minutes just before serving—they'll taste almost as good as fresh and you'll eliminate last-minute stress.
  • If butternut squash intimidates you because of the peeling, buy pre-cubed squash from the grocery store; yes it costs more, but it's worth it for the sanity and your fingertips.
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