Recipe: Tasty Squash, broccoli and cheddar soup

Squash, broccoli and cheddar soup. 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!

This broccoli cheddar soup recipe is SO satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). It's about time you met this broccoli cheddar soup recipe. You can have Squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Squash, broccoli and cheddar soup

1. Prepare 2 tablespoons of olive oil.
2. You need 2 tablespoons of butter.
3. You need 1 of medium onion chopped.
4. You need 2 cloves of garlic smashed.
5. It's 1 of small squash.
6. Prepare 3 tbsp of dried sage.
7. Prepare 1/4 tsp of freshly grated nutmeg.
8. Prepare 1/2 tsp of cayenne powder.
9. You need 4 cups of vegetable stock.
10. You need 1 1/2 cups of water.
11. You need 2 of medium heads of broccoli.
12. You need 2 of bay leaves.
13. You need 1/2 cup of canned coconut milk.
14. It's 1 cup of shredded cheddar cheese *.
15. Prepare of salt & pepper *.

It's rich and indulgent, but not so much that it weighs me down. Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. Soup is an essential winter meal and when it comes to picking our absolute. Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese.

Squash, broccoli and cheddar soup instructions

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..

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 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? Slowly add milk and bring to a simmer, then stir in cheddar.