# Components:
→ 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 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 - While soup simmers, roll out the thawed puff pastry 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. Cover each with a remaining rectangle and seal edges firmly with a fork.
07 - Brush pastry tops with beaten egg and place on prepared baking sheet. Bake for 15-18 minutes until golden and puffed.
08 - Once soup vegetables are soft, remove from heat. Use an immersion blender to puree until smooth, or work in batches with a standard blender.
09 - Stir in heavy cream, adjust seasoning as needed, and gently reheat for 2-3 minutes without boiling.
10 - Ladle hot soup into bowls and top with a warm cheese pastry on the side or partially dipped into the soup.
