Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, squash, broccoli and cheddar soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Enjoy your favorite restaurant's broccoli Cheddar soup any time with this delicious recipe! 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. This broccoli cheddar soup recipe is SO satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!).
Squash, broccoli and cheddar soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Squash, broccoli and cheddar soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready olive oil
- Get butter
- Prepare medium onion chopped
- Prepare garlic smashed
- Prepare small squash
- Make ready dried sage
- Get freshly grated nutmeg
- Make ready cayenne powder
- Prepare vegetable stock
- Prepare water
- Take medium heads of broccoli
- Get bay leaves
- Get canned coconut milk
- Prepare shredded cheddar cheese *
- Prepare salt & pepper *
Creamy, extra cheesy and filled with broccoli. I love broccoli cheddar soup and will be making this soon! How much (volume) chopped onion do you estimate is in "one small onion"? Also, I typically add my cream/milk after pureeing because I worry it will overcook — is there a benefit to putting it in while you are cooking the carrots and broccoli?
Steps 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.
How much (volume) chopped onion do you estimate is in "one small onion"? Also, I typically add my cream/milk after pureeing because I worry it will overcook — is there a benefit to putting it in while you are cooking the carrots and broccoli? A very good broccoli cheese soup. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately.
So that is going to wrap this up with this exceptional food squash, broccoli and cheddar soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
