Save This Creamy Broccoli and Butternut Squash Soup with Pastries is the ultimate comfort dish, blending the earthy sweetness of squash with the fresh taste of broccoli. Topped with golden, flaky puff pastries filled with melted brie and sharp cheddar, it offers a sophisticated twist on a classic vegetable soup.
Save Perfect for chilly evenings, this contemporary American recipe brings together wholesome vegetables and rich, melted cheeses for a truly satisfying dining experience.
Ingredients
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 500 g (1 lb) butternut squash, peeled and cubed
- 300 g (10 oz) broccoli florets
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable broth
- 200 ml (3/4 cup) heavy cream
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- For the Pastries:
- 1 sheet (about 250 g) puff pastry, thawed
- 60 g (2 oz) brie cheese, cut into small cubes
- 60 g (2 oz) sharp cheddar cheese, grated
- 1 egg, beaten (for egg wash)
Instructions
- Step 1
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook for 1 minute more.
- Step 3
- Add butternut squash, broccoli, potato, and thyme. Season with salt and pepper. Stir for 2 minutes.
- Step 4
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
- Step 5
- Meanwhile, prepare the pastries: Roll out the puff pastry sheet on a lightly floured surface. Cut into 8 rectangles.
- Step 6
- 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.
- Step 7
- Brush the tops with beaten egg and place on the prepared baking sheet. Bake for 15–18 minutes, or until golden and puffed.
- Step 8
- Once the soup vegetables are soft, remove from heat. Use an immersion blender (or work in batches with a regular blender) to puree until smooth.
- Step 9
- Stir in the heavy cream, adjust seasoning if needed, and gently reheat for 2–3 minutes.
- Step 10
- Serve the hot soup in bowls, topped with a warm cheese pastry on the side or partially dipped in the soup.
Zusatztipps für die Zubereitung
When using an immersion blender, ensure the pot is deep enough to prevent splashing. If you prefer a more rustic texture, you can leave a few small chunks of vegetables unblended. Always ensure your puff pastry is chilled until the moment you are ready to fill and bake it for the best rise.
Varianten und Anpassungen
For a vegan version, use plant-based cream and cheese alternatives, and check your pastry ingredients for dairy or eggs. You can also add a pinch of nutmeg to the soup for extra warmth or swap the cheddar for gruyère for a different flavor profile.
Serviervorschläge
Serve this soup in pre-warmed rustic bowls to keep it hot. The golden cheese pastries are best served warm, either resting on the side of the plate or partially dipped into the soup. This dish pairs excellently with a crisp white wine such as Sauvignon Blanc.
Save Enjoy this comforting and vibrant Creamy Broccoli and Butternut Squash Soup with its decadent cheese pastry accompaniment—a delightful meal for any vegetarian table.
Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. The soup base can be prepared up to two days in advance and stored in the refrigerator. Reheat gently over low heat, stirring in the heavy cream just before serving to maintain the creamy texture. The pastries are best baked fresh, but you can assemble them ahead and refrigerate for up to 24 hours before baking.
- → What can I substitute for heavy cream?
Coconut cream works beautifully for a dairy-free version, adding subtle sweetness that complements the squash. For a lighter option, use half-and-half or whole milk, though the soup will be less velvety. Greek yogurt thinned with a bit of broth can also work—stir it in off the heat to prevent curdling.
- → Can I freeze this soup?
Yes, freeze the soup before adding the cream for up to three months. Thaw overnight in the refrigerator, reheat gently, and stir in fresh heavy cream when serving. The pastries don't freeze well—bake them fresh or freeze unbaked and add a few extra minutes to the baking time.
- → How do I achieve the smoothest texture?
Simmer vegetables until completely tender—they should easily pierce with a fork. Use an immersion blender directly in the pot for convenience, or work in batches with a countertop blender, filling it only halfway and venting to release steam. Strain through a fine-mesh sieve for an ultra-refined texture.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc cuts through the creamy richness beautifully. For red wine lovers, a light Pinot Noir or Gamay works without overpowering the delicate vegetable flavors. If serving at a dinner party, a dry Chardonnay with subtle oak notes echoes the buttery pastry.
- → Can I use frozen vegetables?
Frozen butternut squash cubes work well in this soup—no need to thaw first, just add a few extra minutes to the simmering time. Frozen broccoli tends to become mushy, so fresh is recommended for the best texture and flavor. If using frozen vegetables, you may need to adjust the seasoning slightly.