Creamy Broccoli Butternut Squash Soup (Print Version)

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

# Ingredient List:

→ Soup Base

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

→ Cheese Pastries

11 - 1 sheet puff pastry, thawed (approximately 8.8 ounces)
12 - 2 ounces brie cheese, cubed
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash

# 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, potato, and dried thyme to the pot. Season with salt and black pepper. Stir for 2 minutes to combine flavors.
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. Top with remaining rectangles and seal edges with a fork.
06 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake for 15 to 18 minutes until golden and puffed.
07 - Remove soup from heat. Use an immersion blender to puree 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 without boiling.
09 - Ladle hot soup into bowls and top with a warm cheese pastry on the side or partially dipped in the soup.

# Helpful Hints:

01 -
  • It's elegant enough to serve guests but honestly, you'll want to keep it all for yourself on a quiet Tuesday night.
  • The cheese pastries are pure comfort—crispy, melty, and they float on top like little edible treasures.
  • The whole thing comes together in just an hour, soup and pastries both, without making your kitchen feel like a battle zone.
02 -
  • Don't skip the layer-seasoning approach—add salt and pepper early so the vegetables taste seasoned, not just salt-covered at the end.
  • If your soup seems too thick after blending, thin it gently with more broth instead of cream, so you don't accidentally make it heavy.
03 -
  • If you're using frozen broccoli, add it straight from the freezer—it doesn't need thawing and actually releases moisture slower, keeping the soup texture perfect.
  • Make the pastries while the soup simmers, and they'll finish baking just as everything comes together, so your timing feels effortless.
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