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Best Idea to Serving Yummy Squash, broccoli and cheddar soup

Hoping to eat Squash, broccoli and cheddar soup a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site gonna help you with useful procedures on preparing a Squash, broccoli and cheddar soup like a famous chef made.

Squash, broccoli and cheddar soup

We hope you got benefit from reading it, now let's go back to squash, broccoli and cheddar soup recipe. To cook squash, broccoli and cheddar soup you only need 15 ingredients and 6 steps. Here is how you cook that.

To prepare an unforgettable Squash, broccoli and cheddar soup, below are the ingridients required:

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

After preparing the materials, next you are good to prepare your tasty Squash, broccoli and cheddar soup by following the procedures below:

  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..

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree. Add the onions to the squash puree, stirring well to prevent the flour from clumping. Finely chop approximately half of the broccoli and add to the soup along with the carrot. Cook until the soup is at desired thickness. While the squash is in the oven, you sauté some broccoli and shallot and garlic and stir in milk and cheese, making a quick cheesy sauce.

Recipe : Squash, broccoli and cheddar soup

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