Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, squash, broccoli and cheddar soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Squash, broccoli and cheddar soup is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Squash, broccoli and cheddar soup is something that I have loved my whole life. They’re fine and they look wonderful.
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. Broccoli Cheddar Soup Panera Copycat recipe! Welcome back to the Mini Farm!!
To get started with this particular recipe, we have to 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:
- Prepare 2 tablespoons olive oil
- Make ready 2 tablespoons butter
- Make ready 1 medium onion chopped
- Take 2 cloves garlic smashed
- Take 1 small squash
- Get 3 tbsp dried sage
- Get 1/4 tsp freshly grated nutmeg
- Make ready 1/2 tsp cayenne powder
- Take 4 cups vegetable stock
- Make ready 1 1/2 cups water
- Prepare 2 medium heads of broccoli
- Prepare 2 bay leaves
- Take 1/2 cup canned coconut milk
- Get 1 cup shredded cheddar cheese *
- Prepare salt & pepper *
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? 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.
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. Creamy, extra cheesy Broccoli Cheddar Soup loaded with broccoli. This Broccoli Cheese Soup recipe is adapted from my family's favorite broccoli cheddar soup recipe. Creamy, extra cheesy and filled with broccoli.
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