Ingredients

The following ingredients have 8 Servings
  • 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 (cheddar or I used Dubliner Kerrygold))

Instruction

  • 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.