Creamy Broccoli Butternut Soup Pastries (Print View)

Velvety broccoli and butternut squash soup served alongside golden cheese-filled pastries

# Components:

→ 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 large egg, beaten for egg wash

# Directions:

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 3-4 minutes until translucent. Add minced garlic and cook 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 20-25 minutes until vegetables are tender.
05 - Roll out thawed puff pastry on a lightly floured surface. Cut into 8 rectangles of equal size.
06 - Place equal portions of brie and cheddar cheese in the center of 4 rectangles. Top with remaining rectangles and seal edges firmly with a fork.
07 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake 15-18 minutes until golden and puffed.
08 - Once vegetables are tender, remove pot from heat. Using an immersion blender, puree soup until completely smooth. Alternatively, work in batches using a standard blender.
09 - Stir heavy cream into pureed soup. Adjust seasoning with salt and pepper as needed. Gently reheat for 2-3 minutes over medium heat.
10 - Ladle hot soup into bowls. Place warm cheese pastry on the side or partially dip into soup. Serve immediately.

# Expert Advice:

01 -
  • The soup tastes like it took hours, but you'll have it on the table in just over an hour, letting you play the hero without the stress.
  • There's something deeply satisfying about golden pastries that puff up in the oven while your soup simmers, turning an ordinary meal into something that feels special.
02 -
  • If you blend the soup while it's boiling hot, the steam can make a mess—let it cool for just a minute first or use an immersion blender so you're not juggling a regular one and a pot of hot liquid.
  • The brie and cheddar combination is specific because brie alone might get too soft and lose its shape, while cheddar alone would be too sharp—together they create something balanced and rich.
03 -
  • If your pastries don't puff as much as you'd hoped, it's likely because the dough wasn't cold enough before baking or the oven temperature was off—use a thermometer to check.
  • Save any leftover pastry scraps by brushing them with egg wash, sprinkling a little salt and cheese on top, and baking them as addictive little snacks while you're waiting for the main batch.
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