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Soup

Broccoli-Cheddar Soup with Butternut Squash

Butternut squash, the secret weapon in this deliciously rich-tasting soup, provides a fiber-rich, dairy-free way to thicken the soup and lend sweetness at the same time.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
302 calories per serving

Ingredients

> 2 (14 oz) pkgs butternut squash
> 2 stalks celery
> 2 tbsp olive oil
> 1/4 cup diced onion
> 1 tbsp minced garlic
> 2 tsp mustard powder
> 4 cups vegetable broth
> 1/2 tsp ground cayenne pepper
> 1 (12 oz) pkg broccoli florets
> 1 cup shredded sharp Cheddar cheese

Steps

1
Cut the squash into smaller pieces and thinly slice the celery. In a large pot, heat the oil on medium-high. Add the onion and garlic and cook 5 min., until golden, stirring often.
2
Add the mustard powder and vegetable broth and heat to a boil on high. Season with salt and pepper. Add squash, celery, and cayenne. Reduce heat and simmer 8 min., stirring occasionally. Add the broccoli and cook another 10 min., until squash is soft.
3
Using an immersion blender or working in batches in a countertop blender, blend the soup until mostly smooth. Pour back into the pot and stir in the cheese, one handful at a time, until melted. Season with salt and pepper. Divide among 4 bowls.

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