Creamy Broccoli Butternut Soup (View Print Version)

Velvety broccoli and butternut squash soup paired with warm cheese-filled pastries for a comforting meal.

# 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 (approximately 8.8 ounces)
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 the 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, potato, and 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 the thawed puff pastry sheet 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. Cover with remaining rectangles and seal the edges firmly with a fork.
07 - Brush the tops with beaten egg and place on the prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
08 - Once soup vegetables are soft, remove from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
09 - Stir in heavy cream, adjust seasoning as needed, and gently reheat for 2 to 3 minutes without boiling.
10 - 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 tastes like autumn comfort in a bowl but feels elegant enough to serve when people come over.
  • Those cheese pastries are the kind of crispy, melty thing that makes everyone pause mid-spoonful to appreciate what just happened.
  • You can make it vegetarian without anyone noticing what's missing.
02 -
  • Don't blend the soup until the vegetables are completely tender, or you'll end up with an unpleasant stringy texture from undercooked broccoli stems.
  • Keep your puff pastry as cold as possible when assembling; warm pastry won't puff up the same way and will collapse into something sad instead.
03 -
  • Use an immersion blender if you have one; it creates a smoother texture than a regular blender and means less cleanup afterward.
  • The potato in this soup is crucial for texture, so don't skip it or substitute it carelessly.
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