Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, squash, broccoli and cheddar soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Squash, broccoli and cheddar soup is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Squash, broccoli and cheddar soup is something which I have loved my entire life.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Squash, broccoli and cheddar soup:
- Get 2 tablespoons olive oil
- Take 2 tablespoons butter
- Make ready 1 medium onion chopped
- Prepare 2 cloves garlic smashed
- Take 1 small squash
- Prepare 3 tbsp dried sage
- Take 1/4 tsp freshly grated nutmeg
- Take 1/2 tsp cayenne powder
- Make ready 4 cups vegetable stock
- Get 1 1/2 cups water
- Prepare 2 medium heads of broccoli
- Get 2 bay leaves
- Take 1/2 cup canned coconut milk
- Get 1 cup shredded cheddar cheese *
- Prepare salt & pepper *
However, it won't dry out completely and won't be Add in some lightly cooked broccoli, cheese, bacon and ladle in the egg mixture. A breakfast worth waking up for! Recipe: Roasted Broccoli & Cheddar Soup. by Anjali Prasertong. 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.
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.
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? Kind of like broccoli cheddar soup meets savory flaky pastries…so darn easy and so darn delicious. Flaky puff pastry dough filled with broccoli and Once the broccoli is cooked, simply toss it with a mix of cream cheese, cheddar, and Havarti cheese.
So that is going to wrap it up for this special food squash, broccoli and cheddar soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
