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The coziest bowl of Creamy Broccoli and Butternut Squash Soup complete with extra flaky Cheddar and Brie Pastries. This is that can’t beat (super easy) delicious fall night soup. Grab some seasonal butternut squash, a couple heads of broccoli, and just a touch of milk. Add everything to a large soup pot, simmer, then puree. Yep, one-pot, less than an hour’s time, and just a few ingredients = delicious soup. Top each bowl off with a flaky brie and cheddar pastry and you’ll have the coziest, yummiest bowl of broccoli and butternut squash soup!
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I heard some of you east coasters are experiencing some rather warm October temperatures. I’m so sorry to hear that, but well, here in Colorado? It’s actually fall, and it’s actually soup weather, meaning – I made soup!
Today I have the best, creamiest soup to share with you guys, and I’m hoping you all will love it…weather permitting or not. This broccoli soup has been on my list of “fall recipes to make” since this time last year. I always keep a running list of recipes in a google doc and just add to it whenever I think of something new. This soup came to mind last year. But after a string of back-to-back soup recipes (I can get a little excited about soup season), I never got a chance to share.
Thankfully, the day is finally here. An entire year late, but it’s here. And oh my gosh, this soup is the BEST.
It’s actually healthier than you might think too. Well, the soup is healthier than you might think. The pastries? Let’s just say all you need to know about the pastries is that they are cheesy and indeed so delicious. Your bowl of soup NEEDs the pastries. It really does.
Making this fall soup is easy, here is how it works
Like most soup recipes, this is pretty easy. You need one pot, under an hour of time, and just a few ingredients.
Basically, cook your onion and garlic, then add your squash. Cook some more, add the broth, the broccoli, season up, and simmer together. Once the vegetables are tender, simply puree everything together until it’s silky and oh so smooth. Then add in a touch of milk and a handful of cheese.
Super simple, so delicious.
What you will notice about this soup is that unlike most broccoli soups, this soup is made without any flour or cream to help thicken it. Why? Because the butternut squash leaves the soup insanely creamy and buttery without actually having to use any flour or heavy cream. So while this bowl feels incredibly rich and indulgent, it’s actually secretly packed with creamy vegetables, only a touch of cheese, and plenty of fresh thyme.
See, it’s kind of healthier? I’m going to go out on a limb and say…yes, it’s a touch healthier.
Go with me on this, OK? GREAT.
So that’s the soup, let me tell you about the pastries.
While the soup is delicious on its own, it needs the pastry. In fact, the pastries were really where this recipe all started. I had the picture in my head of a cute mini cheesy pie sitting atop a warm bowl of soup. I am the worlds most visual person, and if I can picture a recipe in my head, I can usually make it come to life. And hopefully, make it taste GOOD too. It’s often the recipes where I have a strong visual sense of how I want them to look, that turn out to be my favorites.
That’s the case with this soup.
The pastries are the element that really makes this soup SO DELICIOUS. They’re buttery, flaky, oh so cheesy, and beyond words good. Because um, brie, cheddar, fresh thyme, and puff pastry…yeah, that combo doesn’t disappoint.
Now, put the soup and the pastry together?
Nothing is better. Truly. The broccoli and butternut squash soup is creamy with really delicious broccoli flavor that has hints of sweet butternut squash throughout. The flaky pastries are the perfect thing to tear in half and dip into each bite of soup. Soo much better than bread. So much better.
Best part? Some of the cheese will ooze out of the pastries as they bake. The cheese will form into a “baked cheese” that’s essentially similar to a cheese cracker. Crumble these baked pieces of cheese over the soup. Nothing better.
Serving suggestions??
To be honest, personally, I would serve this up as dinner. Thanks to all the creamed vegetables in the soup, and the cheesy pastry, this is such a hearty and filling dinner. It would be great any night of the week. Whether that’s a meatless Monday, or a low key Saturday night cozied up at home.
Of course, you can also serve it as more of a first course. I would suggest serving alongside this harvest salad. Oh…and then add this cake for dessert!
Yep, perfect autumn dinner menu right there.
If you make this creamy broccoli and butternut squash soup with cheddar brie pastries be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Broccoli and Butternut Squash Soup with Cheddar Brie Pastries
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 1 small yellow, onion chopped
- 2 cloves garlic, smashed
- 5-6 cups cubed butternut squash
- 3 tablespoons fresh thyme leaves, plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- kosher salt and black pepper
- 4 cups low sodium veggie or chicken broth
- 1 1/2 – 2 cups water
- 4 cups broccoli florets
- 2 bay leaves
- 1/2 cup whole milk or canned coconut milk
- 1 cup shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed
- 4 ounces brie, sliced into 6 slices with the rind on
Instructions
- 1. In a large soup pot, melt together the butter and olive oil. Add the onion and garlic, cook 5 minutes or until fragrant. Add the butternut squash, 2 tablespoons thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth and 1 1/2 cups water. Cover, and cook for 8-10 minutes, until the butternut is softening. Add the broccoli and bay leaves, cook another 10 minutes, until the broccoli is tender.2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until mostly puréed. Return to the pot. Stir in the milk and 1/2 cup cheddar cheese. Cook over medium-low heat for 5 minutes or until the cheese has melted. 3. Meanwhile, make the pastries. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 4. Lay the pastry sheet flat on a clean, floured surface. Gently roll the sheet out to stretch slightly. Cut into 12 rectangles. Place a slice of brie on half of the rectangles. Brush the edges with water to dampen. Lay the remaining squares over the Brie and seal the edges by crimping with the back of a fork. 5. Place the squares on the prepared baking sheet and sprinkle the tops with about 1/2 cup cheddar. And 1 tablespoon thyme. Transfer to the oven and bake for 12-15 minutes or until golden brown.3. Ladle the soup into bowls. Serve the pastries along side each bowl of soup. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Thanks so much for sharing I love your recipes and preordered the new book! I’m gluten free – would homemade GF biscuits w the cheeses work? Thanks so much!
Hi Kaitlin!! Thank you so much for preordering. I hope you LOVE the book! Yes, you can use GF biscuits, those will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can you use coconut milk or any other non dairy or just omit the milk for a non dairy version? Can’t wait to make this!!
Hi Glenda! You can use canned coconut milk. That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi Glenda! Canned coconut milk will work wonderfully in this soup! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Looking forward to making this. The directions for the pastries is a bit unclear. The recipe calls for slicing the brie into 6 slices but it sounds like this makes 12 pastries? Is it 12 rectangles, with the slice of brie on one half and then folding over the empty half and then crimping it? (The directions start with rectangles and then changes to squares.) Thank you!
Hi Kerry! I like to cut the pastry into rectangles. The recipe only makes 6 pastries, so you will use 2 rectangles per pastry, does that make more sense? I am so sorry if that was confusing. I adjusted the recipe a bit. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this yesterday and it was so good! I’m glad I had leftovers so I can take it for lunch this week. So good! The pastries are amazing too!
Thank you so much Devon! I am so glad this turned out so well for you! xTieghan
I made it last night with my husband (he made the pastries which was his first time handling pastry :)) and we loved it – such a cosy recipe for a cold fall night!
Thank you Vera! xTieghan
I think there might be a typo in the recipe. It says “Pour in the broth and 2 cups water.” but my soup is really watery. The water wasn’t listed in the ingredients but I went with it anyway and I’m thinking that’s not supposed to be there.
Hi Allie!! I am really sorry you had trouble! After reading your comment I went back and looked at the measurements as I was confused as to why your soup came out watery. You are correct, there was a typo. I am truly SO SORRY for such a typo. You need 5-6 cups of cubed butternut squash for this recipe and I have now updated the post. Again, I am so sorry for my typo. Hoping you try this recipe again and do end up LOVING it. Thanks so much for following along. xTieghan
Like the other Leslie, I am also a little confused about the pastry – you say to cut into rectangles then refer to squares – should the rectangles then be cut into squares – approximately what measurement?
Hi Lesley! You only need 1 sheet of pastry for this recipe and I like to cut them pastry into rectangles. I don’t have the approximate measurements, but you should cut 12 rectangles from 1 piece of pastry. I am so sorry if that was confusing. I adjusted the recipe a bit. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can this soup be frozen? If so should I leave out the milk and cheese?
Thanks
Hey Rebecca! Yes, you can freeze this soup. You do not need to milk out, but I would stir the cheese in after reheating. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is going to the top of my list when I can have dairy again. Those little cheese pastries look so delicious.
Thanks Rachel! Yes bookmark it for later! Enjoy X Kelly
The soup is perfect comfort food. Didn’t make the pasties yet but they look amazing
Thanks Sue! Next time make the pastries you won’t regret it! Enjoy X Kelly
Thank you for every recipe you post! They are all fabulous. I made the soup this evening and it was perfection.
Thank you Sandra! Happy to hear you enjoyed it! X Kelly
This sounds delish! I’m a little confused though regarding how many pastry sheets there are…In the ingredient listing, it calls for 1 sheet frozen puff pastry. In step 4 of the directions, you say to lay the pastry sheet flat on a floured surface, then gently roll the sheets out to stretch. Cut each sheet into 12 rectangles. It sounds like there are more than one sheet. Which is it?
Hey Leslie, You only need 1 sheet of pastry for this recipe. I am so sorry if that was confusing. I adjusted the recipe a bit. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would an immersion blender work in place of the standard blender?
Hello Erin! Yes an immersion blender would be fantastic. Enjoy the soup! X Kelly
Looks like a great soup and especially with the cheese pastries. Perfect for fall.
Thank you Joyce! Can’t wait for you to try it!
oh those pasties!!!!
Thank you Ruth!