# What You Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 pound butternut squash, peeled and cubed
05 - 10 ounces broccoli florets
06 - 1 medium potato, peeled and diced
07 - 4 cups vegetable broth
08 - 3/4 cup heavy cream
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper to taste
→ For the Pastries
11 - 1 sheet puff pastry, thawed
12 - 2 ounces brie cheese, cubed
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Add butternut squash, broccoli florets, diced potato, and dried thyme to the pot. Season with salt and pepper. Stir continuously for 2 minutes to coat vegetables.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are completely tender.
05 - Roll out thawed puff pastry on a lightly floured surface. Cut into 8 equal rectangles.
06 - Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Top with remaining rectangles and seal edges firmly with a fork.
07 - Brush pastry tops with beaten egg and place on prepared baking sheet. Bake for 15 to 18 minutes until golden and puffed.
08 - Remove soup from heat. Using an immersion blender, puree until smooth. Alternatively, work in batches with a standard blender if immersion blender is unavailable.
09 - Stir heavy cream into pureed soup. Adjust seasoning as needed and gently reheat for 2 to 3 minutes over low heat.
10 - Ladle hot soup into serving bowls. Top with or alongside a warm cheese pastry.
