Broccoli Butternut Squash Soup Pastries (Printer-Friendly)

Silky broccoli-butternut soup with flaky cheese pastries. Comforting vegetarian meal ready in just one hour.

# 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 large egg, beaten for egg wash

# How-To Steps:

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 additional minute.
03 - Add butternut squash, broccoli florets, diced potato, and dried thyme to the pot. Season with salt and pepper. Stir constantly 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 equal rectangles. Place equal portions of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal edges firmly 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 when vegetables are soft. Use an immersion blender to puree until completely smooth, or transfer in batches to a regular blender.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2 to 3 minutes without boiling.
09 - Ladle hot soup into bowls and top each with a warm cheese pastry placed on the side or partially submerged in the soup.

# Expert Advice:

01 -
  • The soup is silky and satisfying without tasting heavy, which somehow feels like a small miracle when you're eating a bowl of pure vegetables.
  • Those golden pastries give you permission to use your hands at the dinner table, transforming a simple meal into something that feels intentional and special.
  • You can make the soup an hour ahead and reheat it gently, leaving just the pastries to bake while you pour a drink and actually enjoy your guests.
02 -
  • Don't blend the soup until the vegetables are completely soft, because undercooked butternut squash will refuse to puree smoothly and you'll end up with a lumpy soup that tastes disappointing.
  • The pastries are best served immediately after baking while they're still warm and crispy, but you can prepare them earlier in the day and reheat them gently in the oven right before serving.
03 -
  • A small pinch of nutmeg stirred into the finished soup adds a warm spice note that makes people ask what the secret ingredient is, and it's one of those moments where you get to sound mysteriously knowledgeable.
  • If your puff pastry breaks or cracks while you're working with it, just patch it gently with a small piece and seal it with a damp finger, no one will notice once it's baked.
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