15 Minutes to Cooking Perfect Squash, broccoli and cheddar soup

Squash, broccoli and cheddar soup is the first thing that appears to most people’s mind when it comes to a perfect meal. Today, we are going to tell you steps on preparing a appetizing Squash, broccoli and cheddar soup.

Squash, broccoli and cheddar soup

We hope you got insight from reading it, now let’s go back to squash, broccoli and cheddar soup recipe. To make squash, broccoli and cheddar soup you only need 15 ingredients and 6 steps. Here is how you cook it.

First of all, here are the ingridients that you should ready to cook Squash, broccoli and cheddar soup:

  1. Provide 2 tablespoons of olive oil.
  2. Take 2 tablespoons of butter.
  3. Take 1 of medium onion chopped.
  4. Get 2 cloves of garlic smashed.
  5. Use 1 of small squash.
  6. Take 3 tbsp of dried sage.
  7. Use 1/4 tsp of freshly grated nutmeg.
  8. Take 1/2 tsp of cayenne powder.
  9. Get 4 cups of vegetable stock.
  10. Get 1 1/2 cups of water.
  11. Provide 2 of medium heads of broccoli.
  12. Take 2 of bay leaves.
  13. Get 1/2 cup of canned coconut milk.
  14. Take 1 cup of shredded cheddar cheese *.
  15. Get of salt & pepper *.

After readying the ingridients, now we are set to make our yummy Squash, broccoli and cheddar soup:

  1. Quarter the squash and scoop out the seeds. Steam the quarters with the rind on for 30min or more, until soft. Some squash skin will be tough and should be removed once cooked, but others can be left on..
  2. Melt the butter with the oil in another pot and gently soften the onion and garlic. Add the squash, sage, nutmeg, cayenne and season with salt and pepper. Add the stock and water and heat on low until it is boiling..
  3. If you prefer you can just boil the squash – just leave it cooking in the stock for 10 minutes..
  4. Cut the broccoli heads into small pieces and add to the pot with the bay leaves. Cook for 10 minutes..
  5. Remove the bay leaves and use a hand blender to puree the ingredients in the pot..
  6. Return the pot to the heat add the coconut milk and half of the cheese. Keep stirring until the cheese is fully mixed and taste the soup. Add more Cayenne for heat, and more cheese if you think it needs it. Cheddar will be salty so don't overdo the seasoning before adding the cheese..

Transfer to large sauce pan over medium heat. Saute the onion in the butter until soft, then whisk in the flour. Whisk in the milk and chicken broth or stock; add the butternut squash, nutmeg, cayenne pepper and salt. Melt the butter in a large Dutch oven or pot over medium heat. My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup.

Recipe : Squash, broccoli and cheddar soup

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