Creamy Broccoli and Butternut Squash Soup (Printable)

Velvety broccoli and butternut squash soup served with golden brie and cheddar cheese pastries. Comfort in a bowl.

# 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 large egg, beaten

# 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 for 3 to 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 to coat vegetables.
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 amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal edges with a fork.
06 - Brush pastry tops with beaten egg and transfer to prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
07 - Remove pot from heat. Use an immersion blender to purée soup until smooth, or work in batches with a standard blender.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2 to 3 minutes. Serve hot soup in bowls topped with a warm cheese pastry on the side or partially dipped.

# Expert Suggestions:

01 -
  • The soup tastes like autumn wrapped in velvet—sweet squash balanced by the subtle earthiness of broccoli without ever feeling heavy.
  • Those golden pastries add a textural surprise that makes people pause mid-spoonful, wondering what you're hiding in there.
  • It comes together in roughly an hour, which means you can pull off something impressive on a weeknight without losing your mind.
02 -
  • The potato is not optional—it's what transforms a vegetable broth into something that feels luxurious and full-bodied without adding cream to everything.
  • Don't skip the egg wash on the pastries; it's the difference between homemade pastries and ones that look homemade, if you know what I mean.
  • Blend while the soup is still hot enough to be slightly steaming, but not in violent bubbles—that's when the texture becomes silk instead of lumpy.
03 -
  • Don't rush the blending—let the immersion blender work its way through slowly, and you'll get a creamier result than if you blast it all at once.
  • The pastry edges seal better when you press firmly with a fork and chill the assembled pastries for ten minutes before brushing with egg wash and baking.
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