Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, squash, broccoli and cheddar soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Squash, broccoli and cheddar soup is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Squash, broccoli and cheddar soup is something which I’ve loved my whole life.
To begin with this 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:
- Prepare olive oil
- Make ready butter
- Make ready medium onion chopped
- Get garlic smashed
- Get small squash
- Make ready dried sage
- Make ready freshly grated nutmeg
- Make ready cayenne powder
- Prepare vegetable stock
- Get water
- Prepare medium heads of broccoli
- Take bay leaves
- Take canned coconut milk
- Take shredded cheddar cheese *
- Get salt & pepper *
Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese. Although it's pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. There are a few keys to making this soup really special 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? Creamy & delicious broccoli cheddar soup made in ONE POT on the stovetop. This soup is easy to make and full of flavor (the "secret" is in the spices!).
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