Creamy Broccoli Butternut Soup Pastries (Print)

A silky vegetable blend with golden cheese-filled pastries for dipping and enjoying.

# 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

# How To Make It:

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 3-4 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 combine.
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 puff pastry on a lightly floured surface. Cut into 8 rectangles. Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal edges with a fork.
06 - Brush pastry tops with beaten egg and place on prepared baking sheet. Bake for 15-18 minutes until golden and puffed.
07 - Once vegetables are soft, remove pot from heat. Use an immersion blender to purée until smooth, or work in batches with a regular blender.
08 - Stir in heavy cream and adjust seasoning as needed. Gently reheat for 2-3 minutes. Serve hot soup in bowls topped with warm cheese pastry on the side or partially dipped in the soup.

# Expert Tips:

01 -
  • The contrast between the silky soup and the crisp, cheese-oozing pastry creates this incredible textural experience that fancy restaurants charge triple for.
  • You can prep the soup base a day ahead, making this perfect for those nights when you want to pull off something impressive without spending hours in the kitchen right before eating.
02 -
  • If your soup seems too thick after adding cream, resist the urge to thin it with water, use warm broth instead to maintain the flavor intensity.
  • Refrigerated pastry dough must be properly thawed but still cold when you work with it, or youll lose all those beautiful layers that make it puff.
03 -
  • For guests with different preferences, bake half the pastries with blue cheese instead of brie for a more robust flavor experience.
  • The quality of your vegetable broth makes or breaks this soup, so either use homemade or a premium store-bought variety with low sodium so you can control the seasoning.
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