Creamy Broccoli Butternut Soup With Pastries (Printable version)

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

# Needed ingredients:

→ 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, cut into small cubes
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 large 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 to 4 minutes until translucent. Add minced garlic and cook for 1 additional minute.
03 - Add butternut squash, broccoli florets, diced potato, and dried thyme to the pot. Season generously with salt and 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 completely tender.
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. Top each with a remaining rectangle and seal edges firmly 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 pot from heat once vegetables are tender. Using an immersion blender, puree soup until smooth and velvety. Alternatively, work in batches with a standard blender.
08 - Stir heavy cream into pureed soup. Taste and adjust seasoning as needed. Gently reheat for 2 to 3 minutes without boiling.
09 - Ladle hot soup into bowls. Top each serving with a warm cheese pastry placed on the side or partially submerged in the soup.

# Expert Suggestions:

01 -
  • The soup can be made a day ahead, actually improving in flavor overnight while the pastries take just minutes to prepare right before serving.
  • The combination of silky soup with a crispy, cheese-filled pastry creates a textural experience that elevates this from a simple soup to a complete meal worthy of company.
02 -
  • If your pastry dough feels too warm and sticky after handling, pop it back in the refrigerator for 10 minutes before baking to ensure the layers puff properly.
  • For the silkiest soup texture, ensure your vegetables are completely tender before blending, testing by easily piercing the butternut squash pieces with a fork.
03 -
  • After dozens of attempts, Ive found that simmering the soup uncovered concentrates the flavors beautifully, but watch your liquid levels and add a splash more broth if needed.
  • Scoring a light crosshatch pattern on top of the pastries before applying the egg wash creates additional crispy edges and helps steam escape for more even cooking.
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