Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, squash, broccoli and cheddar soup. One of my favorites food recipes. This time, I am going to 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 meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Squash, broccoli and cheddar soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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!

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

The ingredients needed to make Squash, broccoli and cheddar soup:

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

There are a few keys to making this soup really special Broccoli cheddar soup - this recipe made in the Instant Pot includes broccoli, cheddar cheese, broth, heavy cream, carrots Spaghetti Squash Chow Mein. Healthy Chicken & White Bean Soup. Broccoli Cheddar Soup is classic broccoli cheese soup with a nutritious twist. Recipe: Roasted Broccoli & Cheddar Soup. by Anjali Prasertong.

Steps 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.

It might not be the prettiest, but this puréed soup more than makes up for its homely appearance with the deep flavors of roasted broccoli and extra-sharp cheddar cheese, and a creamy yet cream-free texture. Classic broccoli and cheddar soup is made easy with our dried Broccoli Florets. Using an immersion blender or blender, process soup until smooth. Is there anything better than Broccoli Cheddar soup? You get all of the stick your bones goodness you get from all the best comfort food while indulging in the sharp, cheesy flavor from the cheddar.

So that is going to wrap this up for this special food squash, broccoli and cheddar soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!