Creamy Broccoli Butternut Soup Pastries (Printable Copy)

Velvety vegetable soup paired with warm, cheese-filled pastries for a comforting meal.

# 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, cubed
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, 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 20-25 minutes until vegetables are tender.
05 - Roll out the 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 pastry rectangles. Cover with remaining rectangles and seal edges firmly with a fork.
07 - Brush pastry tops with beaten egg and transfer to prepared baking sheet. Bake for 15-18 minutes until golden and puffed.
08 - Remove soup from heat once vegetables are soft. Use an immersion blender to puree until smooth, or work in batches with a standard blender.
09 - Stir in heavy cream, adjust seasoning if needed, and gently reheat for 2-3 minutes without boiling.
10 - Ladle hot soup into bowls and top each serving with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Advice:

01 -
  • The contrast between silky soup and flaky, cheese-filled pastries creates this magical moment where comfort food meets fancy restaurant fare without any fuss.
  • Its completely customizable to what you have on hand I sometimes swap sweet potato for butternut or use different cheese combinations based on whats lurking in my cheese drawer.
02 -
  • Never add the cream while the soup is boiling vigorously I learned this the hard way when my beautiful soup broke into a grainy mess during a dinner party.
  • Cutting a tiny slit in the top of each pastry before baking prevents them from exploding in the oven a messy discovery that cost me both cheese and dignity.
03 -
  • If your immersion blender isnt quite getting the soup as smooth as youd like, strain it through a fine-mesh sieve using the back of a ladle to press through every last bit of goodness.
  • Save time by roasting the butternut squash whole until tender, then scooping out the seeds and flesh this eliminates the wrestling match that is peeling raw squash.
Return