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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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Squash, broccoli and cheddar soup:
- Take 2 tablespoons olive oil
- Take 2 tablespoons butter
- Get 1 medium onion chopped
- Take 2 cloves garlic smashed
- Make ready 1 small squash
- Take 3 tbsp dried sage
- Make ready 1/4 tsp freshly grated nutmeg
- Take 1/2 tsp cayenne powder
- Make ready 4 cups vegetable stock
- Take 1 1/2 cups water
- Make ready 2 medium heads of broccoli
- Prepare 2 bay leaves
- Take 1/2 cup canned coconut milk
- Prepare 1 cup shredded cheddar cheese *
- Get salt & pepper *
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. If using fresh squash: oven roast until very soft. Transfer to large sauce pan over medium heat. This Creamy Broccoli and Butternut Squash Soup recipe is more than just a soup, it's a full winter meal for the whole family!
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.
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. Add broccoli, salt, thyme, and white pepper. Add vegetable stock and bring to a low simmer.
Above is easy methods to prepare dinner squash, broccoli and cheddar soup, very simple to make. Do the cooking phases correctly, calm down and use your coronary heart then your cooking will probably be scrumptious. There are a lot of recipes that you can strive from this web site, please discover what you want. If you happen to like this recipe please share it with your folks. Completely satisfied cooking.
