Creamy Broccoli Butternut Soup Pastries (Print Version)

Velvety vegetable soup with golden cheese-filled pastries for dipping

# What You’ll Need:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 lb butternut squash, peeled and cubed
05 - 10 oz 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 (about 9 oz), thawed
12 - 2 oz brie cheese, cut into small cubes
13 - 2 oz sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add butternut squash, broccoli florets, potato, and dried thyme to the pot. Season generously with salt and pepper. Stir constantly for 2 minutes to coat vegetables and release flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer covered for 20-25 minutes until all vegetables are completely tender when pierced with a fork.
05 - While soup simmers, roll out thawed puff pastry sheet on a lightly floured surface. Cut into 8 equal rectangles.
06 - Divide brie cubes and cheddar cheese evenly among 4 pastry rectangles, placing filling in the center. Cover each with remaining rectangles and seal edges firmly by pressing with fork tines.
07 - Brush tops of pastries with beaten egg. Transfer to prepared baking sheet and bake for 15-18 minutes until golden brown and puffed.
08 - Once vegetables are tender, remove pot from heat. Puree soup with immersion blender until completely smooth, or work in batches using a regular blender.
09 - Stir heavy cream into pureed soup. Taste and adjust salt and pepper as needed. Gently reheat for 2-3 minutes without boiling.
10 - Ladle hot soup into serving bowls. Accompany each portion with 2 warm cheese pastries on the side or positioned on the rim for dipping.

# Additional Tips::

01 -
  • The combination of broccoli and butternut squash creates a sweetness that balances perfectly with the savory cream
  • Those cheese pastries are essentially the best part of grilled cheese and croissants having a baby
  • It comes together faster than you would expect from something this elegant
02 -
  • The soup base can be made a day ahead and refrigerated, but add the cream only when reheating or it may separate
  • Sealing the pastry edges really well with a fork prevents all that lovely cheese from escaping during baking
  • Using an immersion blender instead of transferring hot soup to a blender will save you from potential mess and anxiety
03 -
  • Cut your squash and vegetables into evenly sized pieces so everything finishes cooking at the same time
  • Keep the puff pastry cold until you are ready to use it because warm pastry does not puff properly
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