Creamy Broccoli + "Cheddar" Soup

Creamy Broccoli + “Cheddar” Soup

Adapted recipe from Minimalist Baker’s Everyday Cooking CB – Dana Shultz

Serves 4

2            tablespoons olive oil

3            cloves garlic, minced

3            cups cubed butternut squash

Pinch     salt and pepper

2            cups unsweetened plain almond milk (or other nut milk)

2            cups vegetable broth

1/2         cup nutritional yeast

3            cups broccoli, loosely chopped

1/4         teaspoon ground nutmeg

1/2         teaspoon garlic powder

1/2         teaspoon apple cider vinegar or lemon juice

1-2         tablespoon maple syrup

Optional

1/4         red pepper flakes

2            tablespoons cornstarch or arrowroot starch, for thickening

Heat a large pot over medium heat, add olive oil, and butternut squash and pinch of salt and pepper.  Cook approximately 5 minutes then add garlic, careful not to burn garlic.  Cover and cook 4 minutes.  If browning too quickly, turn down heat.

Add the almond milk, broth, and nutritional yeast.  Season once more with a pinch of salt and pepper.  Bring to a low boil. 

Add broccoli, nutmeg, garlic powder, vinegar, maple syrup, and red pepper flakes (optional).  Cover and let simmer 5-6 minutes. 

Scoop out about 1 cup broccoli using a slotted spoon.  Set aside for a later use.

Transfer the soup to a blender or use an immersion blender to blend the soup in the pot.  Add the cornstarch for thickening (Optional)  ** I used arrowroot.  Puree until creamy and smooth.

Taste and adjust the seasonings as needed.

Return the soup, if using blender.  Bring to a simmer over medium-low heat to thicken, add the broccoli reserved from earlier and heat for a few minutes.