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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!
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
Servings: 6
Calories Per Serving: 1872 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
I did want to ask, did you egg wash the top of the pastries?
Hi Amy! I did not use and egg wash, just cheese! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This soup was a HIT! Next time I have it I may add a little goat cheese to it. I love goat cheese in creamy soups. It’s hard to believe something so simple could pack such a delicious punch ? thank you
Ps. The pastries are obviously delicious and the perfect accompaniment.
Thank you Amy!! xTieghan
So delicious!!! I actually added a little extra cayenne which I think made it even better. Perfect meatless fall meal!
Amazing! So glad this turned out so well for you Annie! Thank you! xTieghan
It’s raining here in CT today, so I’m making this soup for dinner! Really looking forward to the soup AND pastries! Will have to post back afterward!
Ooo sounds amazing for a rainy day! I hope this soup keeps you warm! Thank you Melanie! xTieghan
Can’t wait to try this soup and pastries! Yum..
Thank you! I hope you love this! xTieghan
How are all your recipes so dang good!?!? I wanna lick the bowl clean of this soup and I don’t even feel guilty. The pastries were TOO EASY! Your recipes get me through the weeks! Thank you!
Haha you are too sweet! I am so glad you have been loving my recipes, Darcy! Thank you so much! xTieghan
Prior to making this I read the reviews about it being too watery but then decided to go ahead when I saw that adjustments had been made to the ingredients. Well, I used 6 c. butternut squash and 4 c broccoli but it was still super thin and watery, and the nutmeg seemed overpowering. This still remains my favorite blog for amazing recipes but this one was a miss for me 🙁
Hi Beth! I am so sorry to hear that! I will try to see what may have gone wrong for you. I hope you continue to love other recipes of mine! xTieghan
Interesting flavors, but the recipe itself seems poorly written/tested. I wish I had read the comments before I made this last night; my soup was also way too thin after pureeing it. It took quite awhile of simmering for it to thicken up to a consistency even approaching that in the pictures. I can’t fathom how the extra 2 cups of water are necessary, unless the measurements for the squash and broccoli are way off. Just before serving, I added a splash of sherry vinegar because I thought it needed a bit of acidity to brighten it up (but it’s also true that the extended simmering time may have robbed the broccoli of some of its fresh flavor). I’ll make this again, but with major revisions to the recipe.
Hi Patrick, 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, the amount of squash was way too low. 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
Can you please clarify the recipe regarding the broth and water? Do we add 2 cups of water in addition to the 4 cups of broth?
Thank you! 🙂
Hey Sally! You need 2 additional cups of water.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This was the first recipe I’ve tried of yours and I was blown away, as were my dinner guests (ok, family). Incredible soup, need to pick up your book now. Thank you!
I am so glad you loved this and I hope you LOVE the book! Thank you Andrea! xTieghan
Made this last night… it was excellent- even my picky son enjoyed the soup. I added more cheese than needed on the pastries- but is there ever too much cheese???
Never haha! So glad you loved this Mimma! Thank you! xTieghan
I made this soup last night and it was delicious! Can’t wait to try more of your recipes!
Thank you so much Maria! xTieghan
The pasties were absolutely delicious! I’m having the same problem as Allie though with the soup. I added the 4 cups of broth and then 2 cups water that were in the written instructions (but not the ingredients) and my soup turned out really watery/liquidy. I think I would leave out the additional water completely.
The flavor was great though. Just a little diluted!
Hi Leah! I am truly SO SORRY, but the amount for the squash was incorrect. I am horribly 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. And glad you liked the pastries! Thanks so much for following along. xTieghan
I made this recipe tonight – it was surprisingly thin as one other commenter mentioned. I cut up my butternut squash, which was about 4 cups once diced, but I followed the recipe and only used 2 cups. I followed the recipe almost exactly ( I didn’t quite have 4 cups of chopped broccoli so I used a couple handfuls of kale to supplement) but in the end it seemed like I should have used the whole butternut squash because it the soup wasn’t think and squash-creamy as the picture suggested… honestly I could barely tell there was butternut in it at all! It was still delicious, and despite my confusion with some wording with the puff pastry directions, those turned out extremely tasty and were pretty easy to handle.
Hi Eva! I am so glad you enjoyed this recipe! Thank you so much for trying it! xTieghan
Want to make sure that you add 2 cups of water since it’s not in the ingredient list to the soup before I make this today.
Hey Tracey! Yes, you need 2 cups of water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???