Creamy Broccoli Butternut Squash Soup (Printable)

Velvety broccoli-squash soup served with warm cheese-filled pastries

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Preheat the oven to 400°F and 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, potato, and thyme to the pot. Season with salt and pepper. Stir for 2 minutes to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until vegetables are tender.
05 - Roll out the puff pastry sheet on a lightly floured surface. Cut into 8 rectangles.
06 - Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal the edges with a fork.
07 - Brush the tops with beaten egg and place on the prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
08 - Once soup vegetables are soft, remove from heat. Use an immersion blender to purée until smooth, or work in batches with a regular blender.
09 - Stir in the heavy cream, adjust seasoning if needed, and gently reheat for 2 to 3 minutes.
10 - Serve the hot soup in bowls, topped with a warm cheese pastry on the side or partially dipped in the soup.

# Expert Suggestions:

01 -
  • It feels fancy enough for guests but comes together faster than most people expect.
  • The contrast between silky soup and crispy, cheesy pastry is genuinely addictive.
  • You can prep everything ahead and just bake the pastries when you're ready to eat.
02 -
  • Don't skip the egg wash on the pastries—it's the difference between matte and magazine-worthy golden brown.
  • If your soup seems too thick after blending, add a splash of warm broth to thin it back out rather than pouring in more cream.
03 -
  • Make the pastries up to two days ahead and store them in an airtight container—just refresh in a 180°C oven for five minutes before serving.
  • The soup actually tastes better the next day once flavors have had time to get to know each other, so don't hesitate to make it ahead.
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