Creamy Broccoli and Butternut Squash Soup with Cheddar Brie Pastries.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Creamy Broccoli and Butternut Squash Soup with Cheddar Brie Pastries
One pot, less than an hour of time, and just a few ingredients = delicious soup!
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
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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!
Our Favorite Recipes
Poison Apple Martini.
oh those pasties!!!!
Thank you Ruth!
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!
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
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
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
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
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
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 ???
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
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
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 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
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
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 ???
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 ???
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 ???
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
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 soup last night and it was delicious! Can’t wait to try more of your recipes!
Thank you so much Maria! 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
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
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 ???
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
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
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
Can’t wait to try this soup and pastries! Yum..
Thank you! I hope you love this! 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
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
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
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
I didn’t make the cheese pastries, but the soup was delicious! The butternut squash was a great addition, and the soup had an excellent flavour with the thyme and nutmeg! I tossed in some chopped spinach and didn’t fully puree, we like a chunky soup over here. Thanks!
Thank you Jenna! I am so glad this turned out so well for you! xTieghan
Made this last night… wow it was delicious!! My husband looooved the cheese puffs and I didn’t tell him what was in it. LOL.
So glad you both loved this Vanessa! Thank you!! xTieghan
How would you recommend storing leftover pastries? And should I reheat them quickly before serving leftovers?
HI! You can store them in the fridge for up to 4 days. I would reheat them before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious!!
Thank you!! xTieghan
Simply delicious!!
Made this and it was perfect! One of my new faves. You are on ?!
Thank you Katie! I am so glad you loved this! xTieghan
Simple and easy. Amazing!
Thank you Norman! xTieghan
OMG! This soup is absolutely to die for. The cheddar brie puff pastries though…. no words. The combination of the puff pastry and the cheese dipping into the soup is just sooo good. This recipe was so easy to make. I made it last night and currently eating some for lunch today. I love all your recipes! Thank you!!
Thank you Lauren! I am so glad you enjoyed this and others! I hope you continue to! xTieghan
I made this tonight and changed just a few things to make it vegan. It was delicious! Thank you for your creativity and sharing so many wonderful recipes!!!
Thank you Heidi! I am so glad you enjoyed this! xTieghan
Since I found this recipe I have made it several times and I have shared it with others. It’s really delicious! I recently got an Instapot and I was wondering how I could make it in there? My dutch oven is being used with another soup.
Hey Dana! I would try cooking this on high pressure for 10 minutes, then pureeing the soup. That should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The soup and pastries look delicious!
Sadly, there’s currently no Brie in the house. Can you suggest a substitute?
Hi Ruth,
Another cheese that you enjoy will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Soup….and delicious cheesy pastry…. how can you go wrong! Made this last night – not only does it provide the house with a warming aroma, it gave us such a warm satisfaction on a cool day. It’s filling, hearty and tasty! It was effortless to make and now we have delicious soup to enjoy all week!
Love that!! I am really glad this turned out so well for you, Sabina! Thank you! xTieghan
Can you freeze this soup?
Hey Jessica,
Yes you can freeze the soup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made the soup (not the pastries) and the soup was delicious! The texture was great and the flavour was rich. ! I would definitely recommend it!
I am really glad you enjoyed this! Thank you Alana! xTieghan
Thank you for sharing this soup recipe, it is sooo good! I’ve made/severed it with and without the pastry, its great either way. (lower calorie version without the pastry). Every time that I’ve severed ii to our guests they have insisted I give them a copy of the recipe. No one believes you can make such a creamy soup with so little dairy. Its finally getting cooler here in Arizona, so time to buy the butternut squash and other. Thank you Again!
Thank you Doug! I am really happy this recipe turned out so well for you!! 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
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
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 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
So freaking good ! The cheddar pastries are a must with it 🙂
Thanks so much Syrine! 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