This Creamy Broccoli and Butternut Squash Soup recipe is more than just a soup, it’s a full winter meal for the whole family! A delicious and perfectly smooth, creamy broccoli and butternut squash soup seasoned with garlic, thyme, nutmeg, cayenne pepper and bay leaves. The flavors warm you up and it feels great. This recipe includes steps to making simple cheese pastries to serve on the side to complete your whole dinner!
To make Creamy Broccoli and Butternut Squash Soup, you will need the following ingredients:
In a large soup pot, melt 3 tablespoons of butter and 2 tablespoons of olive oil then add 1 small chopped onion and 2 cloves of minced garlic. Cook for about 5 minutes until fragrant.
Add 5-6 cups of butternut cubes, 2 tablespoons of thyme, ¼ teaspoon fresh nutmeg, ¼ teaspoon cayenne pepper and a generous pinch of salt and pepper. Cook for about 5 minutes.
Pour in 4 cups of broth and 1½ cups of water then cover and cook for about 8-10 minutes until the butternut softens.
Add 4 cups of broccoli florets and 2 bay leaves. Continue cooking for another 10 minutes until broccoli softens then carefully remove and discard the bay leaves.
Transfer to a blender or food processor and pulse until mostly puréed and smooth.
Pour in ½ cup of milk and add 1 cup of shredded Cheddar cheese. Cook on medium-low heat for 5 minutes until cheese has melted into the soup.
Preheat oven to 425 °F and line a baking sheet with baking parchment paper.
Roll out pastry dough onto a lightly floured surface and stretch out slightly so that you can cut into 12 rectangles.
Place a slice of Brie cheese in the center of 6 of the rectangles then brush the edges with a little water to dampen and seal with remaining 6 rectangle pieces. Gently cramp edges using the back of a fork.
Transfer to prepared baking sheet and top each with generous sprinkles from ½ cup of Cheddar cheese and 1 tablespoon of thyme.
Bake in preheated oven for about 12-15 minutes until golden brown all over.
Ladle hot soup into serving bowls with Cheddar Brie pastries on the side. Enjoy!
Are you addicted to this Creamy Broccoli and Butternut Squash Soup yet? Well then you definitely need to try it out and let us know what you think. Tag #cookmerecipes in your own Instagram pictures and posts!
Good but not easy to perfect and the puff pastry didn't taste good with this at all.
Great I actually made it with cheesy garlic bread instead of puffy pastry :)
Don't know where to buy nutmeg here in Lithuania so ignored it for now, anyone know what it does exactly?
It was alright but a bit too grainy for my tastebuds, though my grandma actually loved this so I'll make it again just for her.
I used unsalted butter instead so it wouldn't be too salty and thank god I did because it was salty as is, really good though just lay low on the salt.
Omg i'm obsessed with this squash bowl it's flavorful and easy to make!! 5 stars from me all the way
