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When it’s chilly outside you’ll want to cozy up to this Broccoli Butternut Squash soup, to warm up your bones! 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. Serve as a light meal with crusty whole grain bread or appetizer before holiday dinners.
This winter soup recipe is bound to become cold-weather classic in your kitchen.
Tip: Use an immersion blender for pureeing and easy clean up.
Reviews:
COOK TIME 30 minutes
Course Dinner, Lunch, Side
Cuisine American, Lactose free
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. | 2 Leeks white part only, chopped (substitute 1 yellow onion) |
| 5. | 3 cloves garlic, minced |
| 6. | 1 cup lactose free Cabot Cheddar Cheese, shredded (substitute regular cheddar) |
| 7. | Salt and pepper, to taste |
Directions:
Warm Broth.
Place broth in a good-sized pot and add cubed squash, onion, and garlic.
Bring to a Boil.
Bring to a boil and then add broccoli.
Cook.
Let contents cook for about 10 minutes, or until vegetables are soft enough to blend. Add a touch of salt & pepper.
Use Immersion Blender or Regular Blender.
For easy clean-up use an immersion blender to puree veggies and keep everything in one pot.
To use a regular blender, ladle soup into a blender and puree to eliminate the chunks and pour back into pot. (may have to do this in small batches).
After Pureeing-Add the Cheese.
Add the cheese, stir and taste.
Add salt and pepper for additional seasoning and enjoy!
Notes:
I prefer not pureeing everything, leaving some of the vegetables in the broth for a heartier meal.
Tried this recipe?
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