Ingredients:
▢2 tbsp butter
▢3 garlic cloves minced
▢1 onion finely chopped
▢5 cups butternut squash cubed
▢3 cups 2 large potatoes, cubed
▢4 cups any stock low sodium
▢3 cups any milk I used unsweetened almond
▢5 cups 1 lb broccoli, coarsely chopped
▢1 1/4 tsp salt
▢5 oz sharp cheese shredded
Methods:
Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally. Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes. Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat. If you like chunky soup (I do), remove broccoli into a bowl with a slotted spoon. Using an immersion blender, puree soup until smooth and silky. Return broccoli and add 4 oz of cheese; stir until cheese has melted. Serve hot sprinkled with remaining cheese. Notes Store: Refrigerate in an airtight container for up to 5 days. Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low. Butternut squash substitutions: You can use acorn squash or sweet potato in place of butternut squash. Liquids: Stock or broth and milk. Use low sodium stock from a carton or I like to dilute organic bouillon cubes with hot water. Milk can be any and I used unsweetened almond milk. Cheese: Sharp cheddar, Dubliner, gruyere or gouda are great choices. Since we are using little, cheese has to be flavorful. Pureeing soup: If you don’t have an immersion blender, you can pour soup into a regular blender and blend in batches. Just make sure you have an opening in the lid open otherwise hot soup will explode all over the kitchen and you. Food processor would work too.
