Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, squash, broccoli and cheddar soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Squash, broccoli and cheddar soup is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Squash, broccoli and cheddar soup is something which I’ve loved my whole life.

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To begin with this recipe, we have to prepare a few ingredients. You can cook squash, broccoli and cheddar soup using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Squash, broccoli and cheddar soup:

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

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Instructions to make Squash, broccoli and cheddar soup:

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.

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