I like the consistency of this soup with veggies mostly blended before I add the broccoli. Feel free to blend in until creamy if you prefer a smoother soup.The sunflower seed cream cheese gives this soup a great consistency along with the subtle tanginess you get from real cheddar cheese. That said, if you prefer, use cashew cream cheese.I like using butternut squash because it keeps the recipe low in carbohydrates without sacrificing fiber, however you can substitute a sweet potato, celeriac, or yam if you prefer.
Servings: 6servings
Calories: 162kcal
Ingredients
2tablespoonsolive oil
1smallyellow onionpeeled and chopped
2garlic clovespeeled and chopped
8ouncesbutternut squashcut into cubes (I use frozen cubes)
10ounces broccoli floretsfreshly steamed or frozen
salt and pepper to taste
Instructions
Heat the oil in a large stockpot on medium heat.
Add the onion and garlic to the pot and sauté for a few minutes, stirring occasionally.
Add the carrots, celery, and butternut squash, and sauté for 5 minutes, stirring occasionally.
Add the broth or water to the pot and bring to a steady boil. Lower the heat, cover the pot and simmer for about 6 minutes or until the veggies are fork-tender.
Turn the heat off and carefully transfer the soup, in batches to a blender. Add sunflower cream, and salt, and blend until it's the consistency you prefer, either a bit lumpy or very smooth.
If you're using steamed broccoli, go to the next step. If you're using frozen broccoli, warm the broccoli before going to the next step.
Add the broccoli to the blender and pulse a few times, just enough to break up the broccoli into smaller pieces. Feel free to thin the soup a bit with water if it's very thick.
Serve hot or warm. Store in the refrigerator for a few days, or freeze for a few months.