I'm convinced that the reason Broccoli Cheddar soup is so popular is because parents like that they can sneak a vegetable into a kids' bowl and disguise it as Cheese soup.
And let's face it! There are times when all of us would rather cozy up to a hot and cheesy bowl of soup rather than a bowl of steamy veggies.
And so we pat ourselves on the back for choosing such a healthy option while still feeding that inner child who is craving comfort food in a bowl.
I do love this way of thinking. If you’re not familiar with a flavor, or if your kid is not, than pairing an unfamiliar flavor like broccoli with something familiar and comforting like cheese is a great idea.
It slowly gets you used to the new flavor and makes it more palatable.
Really pairing anything with cheese makes it good. I'm not going to sit here and say that I wouldn't at least consider eating my own shoe if it was covered in cheese.
But then again the reasonable side of my mind would hopefully put a stop to such things, that is of course unless she is also hungry and craving cheese...
So why not extend this idea?? Broccoli shouldn’t be the only one to have fun swimming around in a cheesy bath of deliciousness.
I decided to bring butternut squash and cauliflower to the party. By throwing them in the old familiar bowl, you revitalize this simple soup.
The squash offers that little extra sweetness and the cauliflower has such a nice mild flavor and helps create a silky, smooth soup where the cheddar can really shine!
So though yes- it's a Cheese soup, what it really is is a Vegetable soup with a cheddar accent. But don't tell anyone...
And hey, call it whatever you want as long as you’re eating your vegetables!
2 Tbs olive oil
1 med/large onion, chopped
4 garlic cloves, sliced
1 small butternut squash, chopped
1 head cauliflower, chopped
6 cups chicken or veggie stock
¼ cup cream
1/8 tsp nutmeg
1/8 tsp Red Pepper Flake
2 cups extra sharp cheddar cheese
1-2 Tbs salt
2 green apples, chopped small, covered in the juice of 1 lemon
¼ cup loosely packed cilantro, chopped fine
Toasted butternut squash seeds
1 cup extra sharp cheddar cheese, shredded
Saute onions and garlic in a large pot with the olive oil on medium heat until tender, about 5-7 minutes. Add squash and cauliflower and cook for 10minutes more. Add stock and cover pot, let cook for 20-40minutes until all the vegetables are tender. Puree soup and add the cream, spices, cheese and salt. Serve topped with apples, cilantro, seeds and cheese. Enjoy!
You might also like these recipes: