Better than traditional broccoli cheddar soup. A healthy and hearty helping of vegetables in addition to the wonderfully creamy and cheesy taste you love. cheddar and butternut squash are a match made in heaven! If it weren’t for the broccoli, you would never guess vegetables were used to thicken the soup instead of roux
Cheddar Broccoli and Butternut Soup
Ingredients
- 6 Cups Water
- 3 Cubes Knorr Chicken Bouillon
- 2 Lbs Butternut Squash Skinned and Cubed
- 3 Cups Cheddar cheese Grated
- 1/2 Cup Heavy cream
- 1 Head Broccoli Chopped
Instructions
Prepare the Squash
- Cut the outer skin off of the squash and cut it into cubes so it will cook faster. Pour 6 cups of water into a pot and add in the chicken bouillon. 6 cups of chicken stock can be used as a replacement for the water and bouillon cubes if needed. Add the cubed squash to the water and bring it to a boil. Cook covered with a lid until the squash is soft and can easily be pierced with a fork.
- Once fully cooked, blend the contents of the pot until smooth with a blender or immersion hand blender.
Make it Creamy
- Next add in the cheese and heavy cream. Cook on low until the cheese is melted and fully combined.
Add in the Broccoli
- At the very last, add in the broccoli. I like my broccoli to still have a little crisp to it, but you are welcome to cook the broccoli until soft. It also tastes great if the broccoli is roasted in a pan with a little oil prior to being added to the soup.
- Serve up and enjoy while warm.