Hello everybody, it is Jim, welcome to my 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 will make it a little bit tasty. This is gonna smell and look delicious.
Squash, broccoli and cheddar soup is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Squash, broccoli and cheddar soup is something which I’ve loved my whole life.
Serve fresh broccoli and Cheddar soup in under an hour! This quick recipe is easily adaptable to suit your tastes. Reviews for: Photos of Sandy's Homemade Broccoli and Cheddar Soup. Recipe: Roasted Broccoli & Cheddar Soup. by Anjali Prasertong.
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 cook that.
The ingredients needed to make Squash, broccoli and cheddar soup:
- Take 2 tablespoons olive oil
- Take 2 tablespoons butter
- Prepare 1 medium onion chopped
- Make ready 2 cloves garlic smashed
- Make ready 1 small squash
- Get 3 tbsp dried sage
- Take 1/4 tsp freshly grated nutmeg
- Make ready 1/2 tsp cayenne powder
- Prepare 4 cups vegetable stock
- Make ready 1 1/2 cups water
- Make ready 2 medium heads of broccoli
- Prepare 2 bay leaves
- Prepare 1/2 cup canned coconut milk
- Prepare 1 cup shredded cheddar cheese *
- Make ready salt & pepper *
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. I love broccoli cheddar soup and will be making this soon!
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.
Once all the cheese has been added is melted, remove from heat, and serve immediately. 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? Creamy, extra cheesy Broccoli Cheddar Soup loaded with broccoli.
So that’s going to wrap it up with this exceptional food squash, broccoli and cheddar soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
