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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.
Came out great! Is the 1872 kcal/serving accurate?
Hey Jazzy,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Glad you enjoyed the recipe! xT
The flavors in this soup are amazing! However, the 1.5 cups of water watered down the consistency and the flavor of the chicken bone broth I used. Should I have done something different? Thank you 🙂
Hi Mel,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! Sorry about the water, next time you could use less or use more broth instead. I hope this helps! xx
I can’t wait to make these. I make grilled or toasted cheese sandwiches, cut them into six pieces and toast the edges. Great croutons for salads, soups or just an appetizer. My family love them.
Thank you so much! I’m so glad you’re excited about this recipe! xT
There’s only 2 of us, can the puff pastries be assembled and then frozen for baking a couple at a time? Maybe in the air frier? 🤷♀️ I just don’t want the pastries to go to waste or be soggy trying to reheat them, what do you think T? Thank you!! Making the soup today, happy fall!!! 🍂🍁🥦🍠🥘
Hi there! I haven’t ever tried this in the air fryer before so I can’t say for sure! So sorry! xT
Very yummy and easy to make! Perfect for fall!
Hi there! Thank you so so much! So glad you enjoyed this recipe! Have a great weekend 🙂 xT
Just made this soup and thoroughly enjoyed it. Packed full of flavour. Scrumptious. Made it with: 1) chicken stock, 2) swapped out the mature cheddar cheese for blue cheese as that’s what I had leftover in the fridge to use up and enjoy its pairing with broccoli, 3) 2 tsp Dried Thyme instead of 3 tbsp Fresh Thyme, 4) Local Scottish farmer’s ‘Light & Low milk with Buttermilk’, and 5) a splash of cream to serve. I adore the look of the pastries, but I omitted them simply as I wanted a lighter mid week supper. Thank you for sharing your recipe Tieghan.
Hey Shona,
Fantastic!! 🍇🍌 I love to hear that this recipe turned out well for you, thanks for making it and your comment! Thanks for sharing what worked well for you! xx
One of the best soups I’ve made. Loved the broccoli/squash combo!!!
Hey Janet,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Made this last night and my fiancé and I LOVED it! Made sure to salt it throughout cooking and it was so great. I was out of puff pastry sheets so I used crescent rolls and it was still yummy but I bet what she had in mind was better! Tasted even better today and I will for sure be making this more this cold season. Thank you!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Tasty! The broccoli with squash is a new soup combo for me and I like it a lot. The kids thought the pastries were missing some oomph and suggested fig jam—I might try that next time!
Hey there,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
Made this soup last sunday. So easy. Sunday I thought the soup was missing something, but i wasn’t sure what. The cheddar brie pastry MADE the meal they are sooooooooo good. The soup leftover though?….OMyG it’s so good. The flavors have really marinated well and it’s so good! Not sure what I did wrong in the beginning but it all worked out great! Thank you for another great soup!
Hey Tera,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
So freaking good ! The cheddar pastries are a must with it 🙂
Thanks so much Syrine! xTieghan
I consider myself a butternut squash snob, LOL and I’m giving this 5 STARS!! Really love incorporating a green veggie with all this healthy beta carotene. The puff brie pastries are a snap and quite the yummy treat.
Hey Kathryn,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Easy and delicious! A bit spicy, but I love the it! Thanks for another great recipe Tieghan.
Thank you Julie! I am really glad this turned out so well for you! xTieghan
I love love love this recipe. It’s so velvety and chock full of flavor. My oven was a tad heavy handed and the bottom of the pastries burned before the top finished cooking, so I’ll try knocking the temperature down a little next time. Like tomorrow when I make this again. ?
Haha love that you are already planning to make this again! Thats when you know its good!! Thank you so much for trying this, May! xTieghan
made this. I give it 5 stars…so good. The little pastries were so easy and so many different fillings you can put into it. It also didn’t take that long either..a win, win in my book. Thanks for providing another great recipe
Thank you for trying this Linda! I am really glad these turned out so amazing for you! xTieghan