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We hope you got insight from reading it, now let’s go back to squash, broccoli and cheddar soup recipe. You can have squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Squash, broccoli and cheddar soup:
- You need 2 tablespoons olive oil
- You need 2 tablespoons butter
- You need 1 medium onion chopped
- Provide 2 cloves garlic smashed
- Get 1 small squash
- Provide 3 tbsp dried sage
- You need 1/4 tsp freshly grated nutmeg
- Prepare 1/2 tsp cayenne powder
- Take 4 cups vegetable stock
- You need 1 1/2 cups water
- Prepare 2 medium heads of broccoli
- Prepare 2 bay leaves
- Use 1/2 cup canned coconut milk
- Prepare 1 cup shredded cheddar cheese *
- You need salt & pepper *
Steps 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.
Spaghetti squash has a lot of water in it-you don't want that moisture at the bottom of your quiche. However, it won't dry out completely and won't be Place equal amounts of the broccoli, cheese and bacon in each squash "cup." Whisk together the eggs and milk and season with salt and black pepper. 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?
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