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