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When it’s chilly or down right frigid outside, you’ll want to cozy up to this Broccoli Cheddar Soup with Butternut Squash to warm you up! It’s satisfying, flavorful, and loaded with vitamins A, B, and C to keep your body and your skin healthy and bright all season long.
This one pot meal contains few ingredients, and is easy and quick to prepare. I like using organic chicken bone broth to boost protein content, but any broth will do. I also recommend using Cabot Farms or Tillamook Sharp White Cheddar, as these brands are generally considered easier on the digestive tract, particularly for those with lactose sensitivity, because they’re aged cheddar cheeses, which are naturally low in lactose. Serve as a light meal with crusty whole grain bread.
This winter soup recipe is bound to become cold-weather classic in your kitchen.
Tip: To create a smooth, stove-top puree, use an immersion blender directly in the pot, of your cooked veggies and broth.
Reviews:
COOK TIME 30 minutes
Course Dinner, Easy, Lunch, Side
Cuisine American, low lactose
Serving 4 people
Ingredients:
| 1. | 1 package pre-cut butternut squash |
| 2. | 4 cups of broccoli, chopped |
| 3. | 4 cups organic chicken bone broth (substitute: any chicken broth) |
| 4. | 1 large Leek- white part only, chopped (substitute 1 yellow onion) |
| 5. | 3 cloves garlic, minced |
| 6. | 1 cup shredded Cabot or Tillamook Cheddar Cheese (substitute: regular cheddar) |
| 7. | Salt and pepper, to taste |
| 8. | 1/4 teaspoon nutmeg |
| 9. | A shake or two of cayenne (optional) |
Directions:
Step 1.
Warm the broth over medium low heat in a good-sized pot/dutch oven for a few minutes.
Add cubed squash, onion, and garlic.
Increase the heat and bring to a boil.
Step 2.
Once boiling occurs, add the chopped broccoli to the pot.
Reduce the heat to low.
Add 1/4 teaspoon each of nutmeg, salt and pepper to veggies, and cayenne pepper (if using).
Cover pot and allow contents to cook for about 10 minutes, or until vegetables are soft enough to blend.
Step 3.
Puree the ingredients.
For easy clean-up use an immersion blender directly in the pot, to puree veggies and keep everything in one pot.
To use a regular blender, carefully ladle soup into a blender and puree to eliminate the chunks and pour back into pot. (may have to do this in small batches).
Step 4.
After creating a puree to your liking, add the cheese, stir and taste.
Add salt and pepper or additional seasonings and enjoy!
Notes:
I prefer not pureeing everything, leaving some of the vegetables in the broth for a heartier meal.
Tried this recipe?
Mention @behealthyoga or tag #balancing_energy!
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