Creamy Broccoli Butternut Squash Soup (Printable Version)

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

# What You'll Need:

→ 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 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 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 to 25 minutes until all vegetables are tender.
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 by pressing with a fork.
06 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake for 15 to 18 minutes until golden brown and puffed.
07 - Remove soup from heat once vegetables are soft. Use an immersion blender to purée until completely smooth, or work in batches with a standard blender.
08 - Stir heavy cream into the puréed soup. Adjust seasoning as needed. Gently reheat for 2 to 3 minutes over medium-low heat.
09 - Ladle hot soup into bowls. Top with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Advice:

01 -
  • The soup gets its silky texture naturally from butternut squash and potato, no cream-heavy shortcuts needed.
  • Those cheese pastries stay crispy even when they touch the hot soup, a trick that took me three attempts to nail.
  • It feels fancy enough to serve guests but comes together in under an hour on a weeknight.
02 -
  • Don't skip the immersion blender—a regular blender works but it's messy with hot liquid, and this soup really deserves that silky texture.
  • The pastries will continue cooking slightly after you remove them from the oven, so pull them out when they're just turning deep golden rather than waiting for bronze.
  • If your soup seems too thick after blending, you can thin it with a splash of broth rather than adding more cream, which keeps it from becoming heavy.
03 -
  • Microwave your butternut squash for three minutes before peeling—the skin softens slightly and the knife glides through instead of skipping and potentially slipping.
  • Make your pastries while the soup simmers so everything finishes cooking at roughly the same time and you're plating while everything is at peak temperature.
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