Creamy Broccoli Butternut Soup Pastries (Printable)

Velvety broccoli and butternut squash puree paired with warm cheese-filled pastries

# Ingredient List:

→ 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

# Steps:

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 to 4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Add butternut squash, broccoli, potato, and 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 to 25 minutes, until vegetables are tender.
05 - Roll out the puff pastry sheet on a lightly floured surface. Cut into 8 rectangles.
06 - Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal the edges with a fork.
07 - Brush the tops with beaten egg and place on the prepared baking sheet. Bake for 15 to 18 minutes, until golden and puffed.
08 - Remove the soup from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
09 - Stir in the heavy cream and adjust seasoning if needed. Gently reheat for 2 to 3 minutes.
10 - Serve the hot soup in bowls, topped with a warm cheese pastry on the side or partially dipped in the soup.

# Tips from the Pros:

01 -
  • The soup comes together in under an hour, but tastes like you've been simmering it all day.
  • Those golden pastry pockets are the secret weapon—crispy, cheesy, and they transform a simple soup into something people actually get excited about.
  • It's naturally vegetarian, elegant enough for guests, and honestly just makes your kitchen smell incredible.
02 -
  • Don't skip the potato—it's the quiet ingredient that gives this soup its luxurious texture without you realizing it's doing the heavy lifting.
  • If your blended soup looks grainy or weird, you probably didn't simmer the vegetables long enough; next time give them the full 25 minutes and they'll blend into silk.
  • Those pastries can be assembled an hour ahead and kept in the fridge until you're ready to bake them—this is a huge sanity saver if you're cooking for guests.
03 -
  • Thaw your puff pastry in the fridge the night before—this prevents it from becoming sticky and difficult to work with, and honestly just sets you up for success.
  • Don't blend the soup until everything is completely soft; undercooked squash won't break down into that silky texture no matter how hard you blend.
  • Toast a handful of pumpkin seeds and scatter them on top of each bowl for a textural element that guests will remember.
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