Creamy Broccoli and Butternut Squash Soup

This Creamy Broccoli and Butternut Squash Soup is the ultimate comfort dish, offering a velvety texture and a rich, earthy flavor profile. The natural sweetness of the squash balances perfectly with the savory broccoli, while the addition of a flaky, cheese-filled pastry makes this a truly indulgent meal. Perfect for a cozy night in, this recipe brings a contemporary touch to classic seasonal ingredients.

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What sets this dish apart is the contrast between the smooth, creamy soup and the sharp, melted cheese within the puff pastry. Whether you're serving this to guests or enjoying a quiet dinner at home, the golden pastries provide a professional-looking finish that is surprisingly simple to achieve.

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 a regular blender to puree the soup, always work in small batches and leave the lid slightly cracked or covered with a towel to allow steam to escape. This prevents pressure buildup and ensures a safe, smooth blending process.

Varianten und Anpassungen

For a vegan version of this meal, use plant-based cream and cheese alternatives, and ensure your puff pastry is made without dairy or eggs. You can also experiment with different cheeses like gruyère or fontina for a different flavor profile in the pastries.

Serviervorschläge

Pair this soup with a crisp white wine, such as a Sauvignon Blanc, to complement the creaminess and the sharp notes of the cheddar. A sprinkle of fresh thyme or a drizzle of olive oil on top of the soup before serving adds an extra layer of aroma.

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Enjoy this flavorful and hearty meal, which provides approximately 470 calories, 28g of fat, 44g of carbohydrates, and 12g of protein per serving. It is the perfect balance of nutrition and luxury for any vegetarian dining occasion.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, the soup can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed. Prepare the pastries fresh before serving for best texture.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, coconut cream for dairy-free, or Greek yogurt stirred in at the end for a tangy twist. Adjust the amount to reach your desired creaminess.

→ Can I freeze the leftover soup?

Absolutely. Freeze the soup without the cream for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh cream before serving. The pastries are best enjoyed fresh and do not freeze well once assembled.

→ What other cheeses work well in the pastries?

Gruyere, gouda, fontina, or goat cheese all make excellent alternatives. You can also mix herbs like thyme or rosemary into the cheese filling for extra flavor.

→ How do I prevent the soup from being too thick?

If your soup becomes too thick after blending, simply thin it with additional vegetable broth or water until you reach your preferred consistency. Heat through before serving.

→ Can I use frozen broccoli and squash?

Yes, frozen vegetables work well and save prep time. Add them directly to the pot without thawing, though you may need to adjust cooking time slightly to ensure everything is tender.