Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, squash, broccoli and cheddar soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
The coziest bowl of Creamy Broccoli and Butternut Squash Soup complete with extra flaky Cheddar and Brie Pastries. This is that can't beat (super easy) delicious fall night soup. Grab some seasonal butternut squash, a couple heads of broccoli, and just a touch of milk.
Squash, broccoli and cheddar soup is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Squash, broccoli and cheddar soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Squash, broccoli and cheddar soup:
- Take 2 tablespoons olive oil
- Get 2 tablespoons butter
- Take 1 medium onion chopped
- Make ready 2 cloves garlic smashed
- Get 1 small squash
- Make ready 3 tbsp dried sage
- Take 1/4 tsp freshly grated nutmeg
- Get 1/2 tsp cayenne powder
- Make ready 4 cups vegetable stock
- Make ready 1 1/2 cups water
- Get 2 medium heads of broccoli
- Prepare 2 bay leaves
- Make ready 1/2 cup canned coconut milk
- Make ready 1 cup shredded cheddar cheese *
- Take salt & pepper *
While the squash is in the oven, you sauté some broccoli and shallot and garlic and stir in milk and cheese, making a quick cheesy sauce. Then you stuff the broccoli cheddar mixture into the squash boats, sprinkle with a little more cheese and breadcrumbs and bake until bubbly. When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree. This Creamy Broccoli and Butternut Squash Soup recipe is more than just a soup, it's a full winter meal for the whole family!
Instructions to make Squash, broccoli and cheddar soup:
- 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.
- 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.
- If you prefer you can just boil the squash - just leave it cooking in the stock for 10 minutes.
- Cut the broccoli heads into small pieces and add to the pot with the bay leaves. Cook for 10 minutes.
- Remove the bay leaves and use a hand blender to puree the ingredients in the pot.
- 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.
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. Tender strings of spaghetti squash replace pasta in this cheesy gluten-free casserole that's studded with broccoli. Cheddar cheese melts into a bubbling topping.
So that’s going to wrap this up with this exceptional food squash, broccoli and cheddar soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
