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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
  • 2 cups cubed butternut squash
  • 3 tablespoons fresh thyme leaves, plus more for serving
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne, or more to taste
  • kosher salt and black pepper
  • 4 cups low sodium veggie or chicken broth
  • 4 cups broccoli florets
  • 2 bay leaves
  • ½ cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 sheet frozen puff pastry, thawed
  • 4 ounces brie, sliced into 6 slices with the rind on
Steps
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