Broccoli Butternut Squash Soup Pastries

Embrace the cooling weather with a bowl of Creamy Broccoli and Butternut Squash Soup, a dish that balances the earthy richness of garden vegetables with the indulgent crunch of cheese-filled pastries. This vibrant, velvety soup is more than just a starter; it is a complete, heartwarming experience that brings contemporary American flavors to your table with elegance and ease.

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The brilliance of this recipe lies in the contrast of textures. As you dip a warm, flaky pastry into the thick, steaming soup, the molten cheese core provides a savory punch that perfectly complements the delicate notes of thyme and cream. It is a comforting, rustic dish that feels like a warm hug in a bowl.

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

To ensure a smooth workflow, gather your tools before starting: a large pot, an immersion blender (or regular blender), a baking sheet with parchment paper, a rolling pin, and a pastry brush. If you are using a regular blender to puree the soup, remember to work in batches and leave the lid slightly ajar to allow steam to escape safely.

Varianten und Anpassungen

For a vegan version, use plant-based cream and cheese alternatives, and check the puff pastry ingredients to ensure they are dairy and egg-free. You can also swap the egg wash for a light brush of plant milk. If you prefer a bit more spice, consider adding a pinch of nutmeg or a dash of cayenne pepper for a subtle kick.

Serviervorschläge

This rich and creamy soup pairs exceptionally well with a crisp white wine, such as a Sauvignon Blanc. Allergen Information: Contains milk, cheese, eggs, and wheat (gluten). Nutritional Information (per serving): Calories: 470, Total Fat: 28 g, Carbohydrates: 44 g, Protein: 12 g.

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This Creamy Broccoli and Butternut Squash Soup with pastries is the ultimate comfort meal. Its beautiful presentation and layers of flavor make it a standout dish for any occasion. Enjoy the harmony of fresh produce and melted cheese in every spoonful.

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 before serving. The pastries are best baked fresh just before serving for optimal texture.

→ What can I substitute for butternut squash?

You can use sweet potato, kabocha squash, or even carrot as substitutes. They will provide similar sweetness and creamy texture when blended.

→ How do I prevent the pastry from getting soggy?

Serve the pastries on the side rather than directly in the soup. Guests can dip them as they eat, which keeps the pastry crisp and flaky.

→ Can I freeze this soup?

The soup freezes well for up to 3 months. Freeze before adding the cream, then stir in fresh cream when reheating. Do not freeze the pastries as they will lose their texture.

→ What other cheeses work well in the pastries?

Gruyère, goat cheese, or fontina are excellent alternatives. You can also mix blue cheese with cream cheese for a more intense flavor profile.

→ How can I make the soup thicker?

Add an extra potato or reduce the amount of broth slightly. Alternatively, simmer uncovered for a few extra minutes to evaporate excess liquid before blending.