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Butternut Squash Broccoli Cheddar Soup

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.
Servings: 4 servings

Ingredients

  • 1/2 white onion
  • 2 garlic cloves, minced
  • 1/2 butternut squash
  • 2 medium carrots, peeled
  • 2 celery stalks
  • 3 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 3 or 4 small broccoli heads
  • 3/4 cup vegan shredded cheese
  • 2 tbsp corn starch optional

Instructions

  • Chop up your onion and sautee in avocado oil with the minced garlic cloves. After a minute or so stir in your chopped veggies - butternut squash (keep the skin on!), peeled carrots, and celery stalks.
  • Stir in the vegetable broth, nutritional yeast, sea salt, paprika, garlic powder, and black pepper. Cook covered on a medium heat for about 20 minutes or until the vegetables are fork tender.
  • While the soup cooks, prep your broccoli. Add the broccoli heads to a food processor and quickly pulse a few times.
  • When the soup is done, let cool completely then blend in a high speed blender until smooth. Return back to your pot and mix in the pulsed broccoli. Let cook on a low/medium heat for about 10-15 minutes.
  • Depending on the size of your butternut squash, you may find the soup isn't creamy enough for you. If this is the case, sift in about 2 tbsp of corn starch. Sift it in gradually while stirring to avoid clumps. Also, keep in mind this soup firms up a bit in the fridge if you're meal prepping.
  • Lastly, stir in the vegan shredded cheese. Serve and enjoy, or keep in an airtight container for up to a week.