Simple Way to Prepare Homemade Squash, broccoli and cheddar soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, squash, broccoli and cheddar soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Squash, broccoli and cheddar soup is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Squash, broccoli and cheddar soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Take 2 tablespoons butter
3. Make ready 1 medium onion chopped
4. Make ready 2 cloves garlic smashed
5. Prepare 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. Make ready 4 cups vegetable stock
10. Make ready 1 1/2 cups water
11. Prepare 2 medium heads of broccoli
12. Prepare 2 bay leaves
13. Get 1/2 cup canned coconut milk
14. Take 1 cup shredded cheddar cheese *
15. Take 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 this up with this exceptional food squash, broccoli and cheddar soup recipe. Thanks so much for reading. 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 on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!