Creamy Broccoli Butternut Soup Pastries (Printable)

Silky vegetable soup served alongside golden, 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, cut into small cubes
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash

# Directions:

01 - Preheat the 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 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Add butternut squash, broccoli florets, potato, and thyme to the pot. Season with salt and pepper. Stir for 2 minutes to combine flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are tender.
05 - Roll out the puff pastry sheet on a lightly floured surface. Cut into 8 rectangles of equal size.
06 - Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Top with remaining rectangles and seal edges firmly with a fork.
07 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake for 15-18 minutes until golden and puffed.
08 - Once soup vegetables are tender, remove from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
09 - Stir heavy cream into the blended soup. Adjust seasoning as needed and gently reheat for 2-3 minutes over low heat.
10 - Ladle hot soup into bowls and top with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Tips:

01 -
  • The combination of broccoli and butternut creates a velvety texture that feels luxurious without requiring any fancy techniques.
  • Those little cheese pastries turn what could be just another soup into a complete meal that even my bread-obsessed brother-in-law requests whenever he visits.
02 -
  • Adding cold cream directly to hot soup can cause it to separate, so always lower the heat first or even take the pot off the burner completely before stirring it in.
  • The pastries will continue cooking slightly after being removed from the oven, so take them out when theyre golden but before they turn too dark around the edges.
03 -
  • For the silkiest texture, pass the blended soup through a fine-mesh strainer before adding the cream, which catches any fibrous bits from the broccoli stems.
  • Freeze unbaked pastries for up to a month, then bake them directly from frozen adding about 5 minutes to the cooking time for an always-ready soup companion.
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