Save to Pinterest There's something about the way butternut squash transforms when it hits heat—it softens into this honeyed sweetness that feels like autumn's gift to your kitchen. I discovered this soup during one of those rare weeks when I actually had time to linger over lunch, and it became my excuse to keep the stove warm and invite a friend over. The broccoli adds a earthy counterpoint, while the cheese pastries are pure indulgence, the kind of thing that makes people look up from their bowls and ask for the recipe before they've even finished eating.
I made this for my sister on a grey October afternoon when she'd had one of those days, and watching her break through that flaky pastry into the molten cheese—and then dipping it into the soup—felt like I'd actually done something useful with my hands. The kitchen smelled incredible, and for the first time in weeks, we both sat down without checking our phones. It's become our tradition now, something we make together when we need to remember why we enjoy being in the same room.
Ingredients
- Olive oil: Use something you actually like the taste of—this is not the time to reach for the cheap stuff.
- Onion and garlic: These are your flavor foundation, and cooking them slowly until they turn sweet and golden makes all the difference.
- Butternut squash: Peeling it raw is tedious but worth it; roasting it first is another option if you want to skip that step.
- Broccoli florets: Don't let them get mushy—you want them tender enough to blend but cooked just enough to keep their color.
- Potato: This creates body and creaminess without needing as much heavy cream, which keeps things balanced.
- Vegetable broth: Quality matters here; a flavorful broth makes the entire soup taste less flat and one-note.
- Heavy cream: Added at the end to preserve its richness and keep the soup from tasting boiled.
- Dried thyme: Fresh works too, but dried thyme has a concentrated earthiness that pairs beautifully with squash.
- Puff pastry: Store-bought is perfectly fine and honestly faster than making your own (I've made my own twice and regretted both times).
- Brie and cheddar cheese: The combination is key—brie gets melty and luxurious while cheddar adds sharpness and keeps the pastry from tasting one-note.
- Egg wash: One beaten egg brushed over the pastry is what gives it that burnished, professional-looking golden finish.
Instructions
- Get your oven ready and set the stage:
- Preheat to 200°C (400°F) and line your baking sheet with parchment paper so nothing sticks later and cleanup feels less like a punishment.
- Build your flavor base with patience:
- Heat olive oil over medium heat, add your diced onion, and let it sit for 3–4 minutes until it turns translucent and smells sweet. Add the garlic, breathe in that magic moment, and cook for just 1 minute more.
- Layer in the vegetables and seasonings:
- Add your butternut squash, broccoli, potato, and thyme to the pot with a good pinch of salt and pepper. Stir everything for 2 minutes so the thyme releases its oils and coats all the vegetables.
- Build the broth and let everything simmer:
- Pour in your vegetable broth and bring it to a boil, then lower the heat and let everything bubble gently for 20–25 minutes until the squash is completely tender and the broccoli has lost its raw edge.
- Prepare the pastries while the soup cooks:
- Roll out your thawed puff pastry on a lightly floured surface and cut it into 8 rectangles of roughly equal size. Place a mix of brie cubes and grated cheddar in the center of 4 rectangles, leaving a border around the edges.
- Seal and finish the pastries:
- Top each filled rectangle with an unfilled one and press the edges together firmly with a fork, creating a seal that keeps the cheese inside. Brush the tops with beaten egg and place them on your prepared baking sheet.
- Bake until golden and puffed:
- Bake for 15–18 minutes until the pastries are deep golden brown and puffed up like little clouds. The brie inside will be completely melted and the cheddar will have turned gooey.
- Blend the soup until silky:
- Once the vegetables are tender, use an immersion blender to puree the soup directly in the pot, or work in batches with a regular blender if that's what you have. Aim for completely smooth with no chunks.
- Finish with cream and final seasoning:
- Stir in the heavy cream gently and taste as you go, adjusting salt and pepper until it tastes like something you'd actually want to eat again. Reheat gently for 2–3 minutes without letting it boil.
- Serve with intention:
- Ladle the hot soup into bowls and top each one with a warm cheese pastry, either resting on the side or partially dunked into the soup for those who like theirs extra indulgent.
Save to Pinterest The first time someone told me this soup reminded them of their grandmother's kitchen, I understood why people spend so much time cooking for others. There's something about food that carries memory and care in a way words sometimes can't.
Making This Your Own
The beauty of this recipe is that it invites tinkering without demanding it. I've made it with roasted squash for extra caramel notes, added a splash of white wine instead of some broth for brightness, and once experimented with gruyère in the pastries because that's what I had on hand. The core stays strong no matter what you adjust, which is the mark of a recipe worth keeping around.
Wine Pairing and Serving
A crisp white wine like Sauvignon Blanc cuts through the richness of the cream and cheese pastries in the most elegant way, but honestly, this soup is happy to show up to your table with or without wine. Serve it in bowls that hold heat well, and have extra napkins nearby because cheese and pastry have a tendency to get messy in the best way possible.
For the Plant-Based Version
Swapping in plant-based cream and cheese alternatives keeps the soul of this dish intact while opening it up to different tables. The pastries need vegan butter and an egg-free wash (aquafaba mixed with a touch of oil works), and it takes a tiny bit of extra attention to get them golden, but the result is honestly indistinguishable from the original.
- Check your puff pastry label because some brands sneak butter or eggs into what looks like a basic pastry sheet.
- Cashew cream blended with a touch of broth makes a richer substitute than store-bought plant cream if you have 5 extra minutes.
- The vegan cheese situation is better than it's ever been—don't sleep on the good quality brands or your whole soup will taste like you're trying to convince someone of something.
Save to Pinterest This is the kind of soup that makes a regular Tuesday feel like a small celebration, and once you've made it once, you'll find reasons to make it again. There's comfort in knowing how to create something this good whenever you need it.
Your Questions Answered
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and refrigerate. Reheat gently before serving, adding a splash of cream if needed. Bake the pastries fresh for best results.
- → What can I substitute for heavy cream?
Coconut cream works well for a dairy-free version with a subtle tropical note. For a lighter option, use half-and-half or blend in some cooked potato for extra creaminess.
- → Can I freeze this soup?
The soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly. The pastries are best enjoyed fresh.
- → How do I prevent the pastries from getting soggy?
Ensure the cheese filling is cold and not overfilled. Seal edges firmly with a fork. Serve pastries on the side rather than placing them directly in the soup.
- → Can I use different vegetables?
Absolutely. Try substituting cauliflower for broccoli or adding carrots for sweetness. The base method remains the same—simmer vegetables until tender, then blend until smooth.
- → What other cheese combinations work well?
Gruyère and Swiss offer a nutty depth, while goat cheese and pear add sweetness. For a sharper bite, try aged cheddar paired with Parmesan.