Creamy Broccoli and Butternut Squash Soup (Print Version)

Velvety soup with broccoli, butternut squash, and flaky cheese-filled pastries. Vegetarian, serves 4.

# Ingredients List:

→ 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 large egg, beaten for egg wash

# Directions:

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 vegetables are tender and easily pierced with a fork.
05 - Roll out thawed puff pastry on a lightly floured surface. Cut into 8 equal rectangles. Place equal portions 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 - Once soup vegetables are soft, remove from heat. Use an immersion blender to purée until smooth, or 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 without boiling.
09 - Divide hot soup into serving bowls and top with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Tips:

01 -
  • The soup is buttery and velvety without feeling heavy, letting both vegetables shine without overpowering each other.
  • Those cheese-filled pastries turn an ordinary dinner into something that feels restaurant-quality but takes minimal extra effort.
  • It's the rare dish that satisfies vegetarians and non-vegetarians equally, so there's no cooking two separate meals.
02 -
  • Do not skip the blending step or rush it—underblended soup loses that silky texture that makes this dish special, and a few extra minutes of pureeing transforms it from good to memorable.
  • Taste your soup before adding cream because seasons fade after blending, and adding salt at the end prevents over-salting an already reduced liquid.
  • Thaw your puff pastry in the refrigerator overnight rather than at room temperature—this prevents it from getting too soft and sticky when you're trying to fold and seal it.
03 -
  • Make the soup up to two days ahead and reheat gently—the flavors actually deepen as everything sits together, though you'll want to prepare the pastries fresh on serving day so they stay crispy.
  • If your soup seems too thick after blending, add more broth one quarter-cup at a time rather than cream, which keeps it balanced and prevents heaviness.
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