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–+ servings

Butternut Squash Broccoli Cheddar Soup

Serves 4 -6 people
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Watch the Recipe:

Ingredients 

  • 1 medium butternut squash peeled, top half small dice and bottom half with seeds removed and halved
  • Butternut squash seeds cleaned and roasted
  • 2 heads of broccoli with stems florets separated and stems chopped into 1-2 inch cubes and peeled
  • 1 onion peeled and quartered
  • 4-5 cups chicken or veg stock I prefer to just use water and a bouillon cube!
  • 1/2 cup hot heavy cream microwave for 30 seconds to a minute or do it stove top
  • 1 cup freshly grated cheddar cheese
  • 2 tsp garlic powder plus more to taste if needed
  • Salt and pepper to taste
  • Avocado oil or another oil of your choice for roasting

Directions 

  • Preheat the oven to 400°F (200°C).
  • On one sheet pan, coat the halved butternut squash, chopped broccoli stems, half of the florets and onion with oil, salt, and pepper. Spread them on a baking sheet, placing the squash flesh side down, and roast for about 30-35 minutes or until tender and slightly caramelized.
  • On another sheet pan for your garnishes, add the diced squash, the rest of the broccoli florets and the cleaned butternut squash seeds with a little salt, oil and pepper and roast until the veggies are tender and the seeds are golden brown. I removed around 15 minutes, then let the squash sit another 5-10 to become extra tender. Once the florets are done, finely chop them and reserve as a garnish or mix-in.
  • In a blender, add the vegetables from the first sheet pan with chicken or veg stock and blend together. If necessary, add a little more stock to thin it out. Taste and add garlic powder, salt and pepper to taste, along with the hot cream and cheddar. Blend once more until smooth.
  • Pour into a bowl and top with diced squash, chopped florets & squash seeds. If you have any extra cheddar that would be a nice garnish too!
  • NOTE: Bread bowl + croutons optional, but if you do make a bread bowl, cube the removed center to make croutons.