Save to Pinterest The first time I made this soup was during a particularly rainy autumn when the market had an abundance of both broccoli and squash, and I wondered what would happen if they became friends in a pot. The result was this unexpected harmony that somehow felt like it had always existed, especially when paired with those golden cheese pastries that make everything better. Now it is the soup I make when I want something that feels like a hug but still looks impressive.
I served this at a dinner party last winter when my friend Sarah announced she was moving across the country. We sat around the table dipping the warm pastries into the soup, and between the steam rising and the melted cheese stretching, nobody wanted to talk about anything except how good it was. Sometimes food creates the perfect distraction.
Ingredients
- Olive oil: The foundation that carries all those aromatic onion and garlic flavors
- Onion and garlic: Build your flavor base here because rushing this step shows in the final taste
- Butternut squash: Adds natural sweetness and that gorgeous orange hue
- Broccoli florets: Bring an earthiness that keeps the soup from being too sweet
- Potato: The secret to extra creaminess without going overboard on dairy
- Vegetable broth: Use a good quality one because it becomes the backbone of the soup
- Heavy cream: That luxurious finishing touch that makes everything silky
- Dried thyme: Bridges the gap between the two vegetables beautifully
- Puff pastry: Store bought works perfectly fine, nobody needs to know
- Brie and cheddar: The brie melts into a puddle of luxury while cheddar brings sharpness
Instructions
- Get your oven ready first:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper because those pastries will need a quick exit from the oven once they are golden.
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat and cook the diced onion for 3 to 4 minutes until it turns translucent and smells sweet. Add the minced garlic and let it cook for just one minute more so it does not burn.
- Add the hard vegetables:
- Toss in the butternut squash, broccoli florets, diced potato, and dried thyme. Season with salt and pepper, stirring everything together for about 2 minutes so the vegetables get coated in those aromatic flavors.
- Let it simmer gently:
- Pour in the vegetable broth and bring it to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes. You will know it is done when a fork slides easily through the squash and potato.
- Make the pastries while soup simmers:
- Roll out the puff pastry on a lightly floured surface and cut it into 8 rectangles. Place brie cubes and cheddar cheese on half of the rectangles, then cover with the remaining ones and seal the edges with a fork like you are making little edible envelopes.
- Bake until golden:
- Brush the tops with beaten egg and place them on your prepared baking sheet. Bake for 15 to 18 minutes until they are puffed and golden brown, transforming into something irresistible.
- Blend until silky:
- Once the vegetables are tender, remove the pot from heat and use an immersion blender to puree everything until completely smooth. If you use a regular blender, work in batches and be careful with hot liquids.
- Add the finishing touch:
- Stir in the heavy cream and taste the soup, adjusting the salt and pepper as needed. Let it gently reheat for 2 to 3 minutes while you admire how velvety it has become.
- Bring it all together:
- Serve the hot soup in bowls and place a warm cheese pastry on the side or let it dip slightly into the soup because that first bite of softened pastry is absolutely worth it.
Save to Pinterest My grandmother would have called this too much fuss for a simple soup, but then again she never tasted what happens when brie melts into butternut squash. Sometimes the most unexpected combinations become the ones we cannot imagine living without.
Make It Your Own
Once you have the basic method down, this soup welcomes all kinds of variations depending on what you have in your kitchen or what the season offers. I have made it with cauliflower instead of broccoli when that was what the grocery store had, and while the flavor shifts slightly, the comfort remains exactly the same.
The Perfect Texture
Getting that restaurant quality velvet texture comes down to not being afraid to blend long enough. I used to under blend because I worried about overprocessing, but now I keep going until there is absolutely no resistance and the soup slides off the spoon like silk.
Serving Suggestions
A crisp green salad with a vinaigrette cuts through the richness beautifully if you want to round out the meal. On nights when extra comfort feels necessary, a glass of Sauvignon Blanc brings out the sweetness of the squash while keeping everything feeling light enough.
- Warm the bowls before serving to keep the soup hot longer
- Extra thyme sprinkled on top makes it look finished and intentional
- The pastries are best served immediately from the oven while the cheese is still molten
Save to Pinterest This is the soup that turns a random Tuesday into something worth remembering, especially when there is melted cheese involved.
Common Recipe Questions
- → Can I make the soup ahead of time?
Absolutely. The soup base can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently over low heat, stirring in the cream just before serving. The pastries are best baked fresh, but you can assemble them ahead and refrigerate for several hours before baking.
- → What other cheeses work in the pastries?
While brie and cheddar create a wonderful balance of creamy and sharp, you can substitute Gruyère for a nutty depth, Swiss for mild mellowness, or fontina for excellent melting. Blue cheese crumbles add a bold punch if you enjoy stronger flavors.
- → How do I achieve the smoothest texture?
Simmer the vegetables until completely tender—they should easily pierce with a fork. Using an immersion blender directly in the pot works well, but a countertop blender yields an even finer puree. Blend in batches if using a standard blender, and never fill it more than halfway when working with hot liquids.
- → Can I freeze this soup?
The soup base freezes beautifully for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that cream can sometimes separate after freezing, so stir thoroughly while reheating or add fresh cream when serving.
- → What can I serve alongside this dish?
A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables or crusty bread make excellent additions. For wine, try a Sauvignon Blanc, Chardonnay, or dry Riesling. The pairing notes in the recipe suggest a crisp white to complement the creamy textures.
- → How do I prevent the pastries from getting soggy?
Ensure your oven is fully preheated before baking. Place the pastries on a parchment-lined baking sheet with space between them for proper air circulation. Avoid overfilling with cheese, and seal the edges tightly with a fork. Serve them warm but not hot, allowing a few minutes to cool slightly after baking.