Squash, broccoli and cheddar soup
Squash, broccoli and cheddar soup

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, squash, broccoli and cheddar soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Squash, broccoli and cheddar soup is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Squash, broccoli and cheddar soup is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Squash, broccoli and cheddar soup:
  1. Prepare 2 tablespoons olive oil
  2. Make ready 2 tablespoons butter
  3. Get 1 medium onion chopped
  4. Prepare 2 cloves garlic smashed
  5. Make ready 1 small squash
  6. Make ready 3 tbsp dried sage
  7. Take 1/4 tsp freshly grated nutmeg
  8. Take 1/2 tsp cayenne powder
  9. Prepare 4 cups vegetable stock
  10. Prepare 1 1/2 cups water
  11. Get 2 medium heads of broccoli
  12. Make ready 2 bay leaves
  13. Prepare 1/2 cup canned coconut milk
  14. Take 1 cup shredded cheddar cheese *
  15. Prepare salt & pepper *
Instructions to make 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.

So that is going to wrap it up for this exceptional food squash, broccoli and cheddar soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!