Save to Pinterest Experience the ultimate comfort with this Creamy Broccoli and Butternut Squash Soup. This dish combines the earthy sweetness of roasted squash with the subtle, fresh notes of broccoli, all blended into a silky, velvety texture. To elevate the meal, we pair it with golden, flaky puff pastries filled with a decadent mixture of melted brie and sharp cheddar cheese, making it a sophisticated yet heart-warming choice for any occasion.
Save to Pinterest This recipe is a beautiful play on textures and flavors. While the soup provides a warm and soothing base, the pastries add a buttery, crisp element that makes every spoonful feel like a treat. It is an ideal dish for those who love contemporary American cuisine with a touch of elegance.
Ingredients
- 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
- 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
For an extra layer of warmth, add a pinch of nutmeg to the soup during the simmering process. To achieve the smoothest possible consistency, ensure the butternut squash and potatoes are fork-tender before using the immersion blender. If using a regular blender, remember to vent the lid to allow steam to escape while processing hot liquids.
Varianten und Anpassungen
To create a vegan version of this soup, simply use a plant-based cream (such as oat or soy cream) and swap the brie and cheddar for dairy-free cheese alternatives. Use a milk-free puff pastry and replace the egg wash with a light brush of plant-based milk or melted vegan butter.
Serviervorschläge
Serve this soup piping hot in deep bowls, placing a warm cheese pastry on the side or resting it gently on the surface of the soup for a beautiful presentation. For a complete dining experience, pair this dish with a crisp white wine such as a Sauvignon Blanc, which provides a refreshing contrast to the rich, creamy flavors.
Save to Pinterest With its vibrant colors and rich aromas, this Creamy Broccoli and Butternut Squash Soup is sure to become a seasonal favorite. Enjoy the harmony of wholesome vegetables and indulgent, cheesy pastries in every bite.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store it refrigerated. Reheat gently over medium-low heat, stirring occasionally. The pastries are best baked fresh, but you can assemble them ahead and refrigerate for a few hours before baking.
- → What can I substitute for heavy cream?
Coconut cream, cashew cream, or half-and-half work well. For a lighter version, use whole milk or evaporated milk, though the texture will be less rich. Plant-based alternatives make this dairy-free while maintaining creaminess.
- → How do I prevent the pastries from getting soggy?
Ensure the filling ingredients are not too wet. Seal the edges thoroughly with a fork, and avoid overfilling. Bake until deeply golden on the bottom. Serve pastries on the side rather than floating in the soup for best texture.
- → Can I freeze the soup?
The soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat slowly. The cream may separate slightly—simply whisk while reheating to restore smoothness.
- → What other cheeses work in the pastries?
Gruyère, Fontina, or goat cheese create delicious variations. For a sharper flavor, try aged Gouda or Parmesan. Mix varieties for complex flavor profiles. Ensure cheeses are grated or cubed small for even melting.
