Creamy Broccoli Butternut Squash Soup (Printable)

Velvety soup with broccoli, butternut squash, and golden cheese-filled pastries. Vegetarian comfort food.

# What You 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 Make:

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 3-4 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 until fragrant.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are tender and easily pierced with a fork.
05 - Roll out thawed puff pastry on a lightly floured surface. Cut into 8 rectangles. Place equal portions of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal edges firmly with a fork.
06 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake for 15-18 minutes until golden brown and puffed.
07 - Once vegetables are tender, remove pot from heat. Using an immersion blender, purée soup until smooth. Alternatively, work in batches using a regular blender and return to pot.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2-3 minutes over low heat without boiling.
09 - Ladle hot soup into bowls. Top with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than you'd expect: nobody needs to know you had dinner ready in an hour.
  • The soup is naturally creamy without being heavy: butternut squash does the work, and it tastes purely delicious.
  • Those cheese pastries are the real showstopper: crispy, melted, impossible to resist.
02 -
  • Don't skip blending: I once served this partially pureed thinking chunks would be nice, and it came across as unfinished—smooth is the whole point here.
  • Add the cream last: cream added too early breaks down and loses its richness, so always finish the soup this way for maximum luxury.
03 -
  • Work with cold puff pastry for the cleanest cuts: it tears if it gets too warm, so keep it chilled between handling.
  • Don't skip the egg wash: that golden glossy finish is what makes people actually want to eat it as soon as it comes out of the oven.
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