Creamy Broccoli and Butternut Squash Soup with Cheddar Brie Pastries

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!