I love to have soup ready for busy lunches and dinners when I am on the run, but have you ever tried combining squash and broccoli? This week I’m sharing a new recipe for broccoli squash soup that is thick and rich and can be made to taste like broccoli cheddar soup if you like. Make it totally dairy free and gluten free, as well. Win/win!
Check out other great soups in my cookbook, Fight Fire with Food.
Here’s my version of broccoli squash soup.
2 to 4 tbsp. (30 to 60 ml) avocado or coconut oil
Salt and pepper, to taste
3 cloves garlic, minced
¼ cup diced onion and celery
3 cups (420 g) cubed butternut squash
2 cups (500 ml) unsweetened almond, or coconut milk
2 cups (500 ml) vegetable broth (or bone broth)
3 cups (273 g) broccoli, chopped
1/8 tsp. ground nutmeg
1/2 tsp. apple cider vinegar or lemon juice
1 to 2 tbsp. maple sugar
*½ cup (24 g) nutritional yeast, parmesan cheese or cheddar cheese
*I love the soup without this ingredient but the yeast or cheese give it a more true broccoli cheddar taste. Try it both ways.
Heat a large pot over medium heat. Add oil, garlic, celery and onion. Cook until onion and celery soften. Season with salt and pepper. Add in the squash.
Cover and cook for 4 minutes or until squash is soft and golden brown. Add the broccoli, milk, broth, spices, vinegar and maple syrup. Add nutritional yeast, if using. Bring to a low boil and cook until vegetables are soft. Blend using an immersion blender or transfer to a blender and puree until creamy and smooth.
If using cheese, add just before serving. Taste and adjust seasonings.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.