Creamy Broccoli Butternut Soup Pastries (Printable)

Silky vegetable soup served alongside warm cheese-filled pastries for a comforting meal.

# What You'll 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 It:

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 florets, diced potato, and dried thyme to the pot. Season with salt and pepper. Stir for 2 minutes to meld flavors.
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 the thawed puff pastry on a lightly floured surface. Cut into 8 rectangles of equal size.
06 - Place equal portions 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 arrange on the prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
08 - Remove the cooked soup from heat. Using an immersion blender, purée until completely smooth. Alternatively, work in batches with a standard blender.
09 - Stir in the heavy cream and adjust seasoning as needed. Gently reheat for 2 to 3 minutes over low heat without boiling.
10 - Ladle the hot soup into bowls and top each serving with a warm cheese pastry placed on the side or partially dipped in the soup.

# Expert Advice:

01 -
  • The soup comes together in under an hour, but tastes like you spent your entire afternoon stirring a pot.
  • Those crispy cheese pastries elevate it from weeknight comfort to something you'd feel confident serving at a dinner party.
  • Butternut squash and broccoli actually balance each other in a way that feels intentional, not accidental.
02 -
  • Don't blend the soup when it's still boiling hot—either let it cool slightly or work with smaller batches in the blender to avoid steam explosions and burns.
  • If your pastries look pale after 15 minutes, give them another 2–3 minutes; they finish cooking faster than you think and turning golden makes all the visual difference.
  • A pinch of nutmeg in the soup is subtle but changes everything, making it taste more sophisticated and less like a health-food situation.
03 -
  • Make the soup a day ahead and reheat it gently on the stovetop—it actually tastes better and deeper the next day as flavors marry overnight.
  • Assemble and refrigerate the cheese pastries several hours before baking; they'll be extra crispy and golden without any extra work from you.
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