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!
You can cook Squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Squash, broccoli and cheddar soup
- It’s 2 tablespoons of olive oil.
- It’s 2 tablespoons of butter.
- You need 1 of medium onion chopped.
- It’s 2 cloves of garlic smashed.
- It’s 1 of small squash.
- It’s 3 tbsp of dried sage.
- Prepare 1/4 tsp of freshly grated nutmeg.
- You need 1/2 tsp of cayenne powder.
- It’s 4 cups of vegetable stock.
- Prepare 1 1/2 cups of water.
- It’s 2 of medium heads of broccoli.
- Prepare 2 of bay leaves.
- You need 1/2 cup of canned coconut milk.
- Prepare 1 cup of shredded cheddar cheese *.
- It’s of salt & pepper *.
Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with 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 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.
Squash, broccoli and cheddar soup step by step
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..
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..
If you prefer you can just boil the squash - just leave it cooking in the stock for 10 minutes..
Cut the broccoli heads into small pieces and add to the pot with the bay leaves. Cook for 10 minutes..
Remove the bay leaves and use a hand blender to puree the ingredients in the pot..
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..
Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Spaghetti squash has a lot of water in it-you don't want that moisture at the bottom of your quiche. However, it won't dry out completely and won't be Place equal amounts of the broccoli, cheese and bacon in each squash "cup." Whisk together the eggs and milk and season with salt and black pepper. Recipe: Roasted Broccoli & Cheddar Soup. by Anjali Prasertong. It might not be the prettiest, but this puréed soup more than makes up for its homely appearance with the deep flavors of roasted broccoli and extra-sharp cheddar cheese, and a creamy yet cream-free texture.
