Fall means time for soup and squash.I love broccoli cheddar soup. It reminds me of endless hours studying at panera during medical school. I’m not sure why I have fond memories of those days; perhaps because it just feels very familiar. I always got broccoli cheddar soup to dip my sandwich into. Broccoli cheddar soup is the perfect accompaniment for every subject., immunology, surgery, psychology, etc. This soup is amazing. It has all the flavors but no cream or grain but is still creamy and filling.
At 2 months, during the 2nd mental leap with the beginnings of a cold, I needed this. You don’t need a newborn to need this. It takes very little time and the end result warms the soul. My little one? She is becoming a little human! Smiling, cooing and stealing my heart.
Fall Broccoli Cheddar Soup
4 c Stock (I have used organic chicken and bone broth)
2 c roasted butternut squash (Acorn works as well)
3 c broccoli florets
1 small onion, diced
4 oz cheddar cheese
1 c matchstick carrots
1 tbsp olive oil
- Add 1 tbsp olive oil to a medium size pot. Add diced onion and cook till translucent on medium.
- Add 4 c stock, 1 c carrots, 3 c broccoli, and 4 oz cheddar cheese. Cook for 10 minutes, mix to make sure the cheese is melted.
- Add 2 c roasted butternut squash and approximately 2 c of the soup to a blender. Blend until smooooooth.
- If you want the soup to be smooth you can add the rest and give it a few pulses or if you like it chunky, add the blended butternut squash back to the soup. Salt and pepper to taste