Broccoli Cheddar Soup. with Butternut Squash.

Calling all soup lovers! Two of my all-time favorite soups are Broccoli Cheddar Soup and Butternut Squash Soup. So naturally, I combined them into one resulting in the coziest bowl of goodness that feels like a really solid hug. A Buttenut Squash Broccoli Cheddar Soup. If you like either of these soups, you will adore this combined version of the two.

How to Make Butternut Squash Broccoli Cheddar Soup:

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Minimal Broccoli Cheddar Soup Ingredients

This Butternut Squash Broccoli Cheddar Soup recipe really is just a bunch of vegetables blended together with vegan cheese. But cheese and proper seasoning work wonders! They take what would be a bland soup into a truly magical vegan healthy soup recipe. Here’s the list of easy to find ingredients:

Butternut Squash
Broccoli
Carrots
Celery
Vegetable Broth
Shredded Vegan Cheese
Onion & Garlic
Paprika
Nutritional Yeast
Sea Salt & Pepper

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Butternut Squash Broccoli Cheddar Soup How-To

The best part of this Butternut Squash Broccoli Cheddar Soup recipe is ANYONE can make it. No matter your skill level. There are no hoops to jump through at all – simply add your chopped ingredients to a pot, cook, blend, stir, enjoy. Specifically:

Chop your produce. Hold the broccoli for now.
Heat oil in a pan and add in the butternut squash, celery, carrots, nutritional yeast, seasonings, and vegetable broth. Cover and let cook for 15-20 min.
Meanwhile, Add the broccoli to a food processor. Make sure to discard the stems and break up the broccoli a bit so it doesn’t get stuck. Pulse a few times.
Once the vegetables are tender, remove from heat and let cool.
Once cool, add to a blender and blend until smooth and creamy. Alternatively, use an immersion blender.
Return to your pot and stir in the riced broccoli. Cook on low/medium for another 15 minutes.
Stir in the vegan cheese, let melt, and divide between 4 bowls.

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Can I Alter the Texture?

Yes you can. The current recipe yields a slightly creamy soup that isn’t quite liquidy but isn’t ultra creamy either. Here are a few ways you can change the texture:

If you want a creamier soup:

Replace one of the cups of vegetable broth with full fat coconut milk.
Remove one of the cups of vegetable broth all together.
Rather than use 1/2 butternut squash, use a full butternut squash.
Add a few tbsp of arrowroot flour. Make sure to sift it in or it’ll clump.

If you want a less creamy soup:

Add an additional cup of vegetable broth.

{If you like this recipe, you’ll love my BROCCOLI CHEDDAR SOUP and my BUTTERNUT SQUASH MAC N’ CHEESE.}

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