Broccoli & Butternut Squash soup that tastes like Broccoli & Cheese soup

Broccoli & Butternut Squash soup that tastes like Broccoli & Cheese soup

(additional veggies optional - and you can add cheese if you want)

Serves: 4-6 

Ingredients

1 ½ - 2 cups of roasted butternut squash or 12 oz frozen squash puree

1 big head broccoli or frozen broccoli (You can also throw in some cauliflower, what the heck)

½ onion to 1 onion (depends on your taste), chopped

4 tbsp flour (can be whole wheat)

3 tbsp butter or margarine (some recipes say this is optional but, in my world, no)

3+ c vegetable broth (I use Better than Bouillon, and often use 4 cups instead) 

1 c 2% milk or 1/2 cup milk, 1/2 cup cream

salt and pepper, to taste

OPTIONAL;

1/2 cup shredded cheese (sharp cheddar, colby jack or Mexican shredded cheese). Can be reduced fat cheese

1 tsp garlic powder

1 large carrot, finely chopped

Absolutely fine to use frozen bag of mixed cauliflower, broccoli, and carrots.  

Instructions

1. If using FRESH squash: cut into halves length wise, then cut into quarters, and oven roast for 50 - 60 minutes at 400 degrees until very soft. Rub butter on it periodically (at least twice) to keep it from drying out. Then, using a blender, puree cooked squash with 2 cups of vegetable broth until very smooth. Transfer to large sauce pan over very low heat. If using FROZEN squash puree: thaw on counter or in microwave. Heat in large saucepan and add 2 c of vegetable broth. Stir or whisk until the puree is smooth.
2. In a separate pan, saute onion using butter or nonstick spray. When onions are soft, add the flour, coating the onions. Cook 1 – 2 minutes longer, until the flour is slightly toasted.
3. Add the onions to the squash puree, stirring well to prevent the flour from clumping. Add 1 c vegetable broth and the milk or cream (if using fresh squash, you can use this liquid to “clean” the blender). Puree.   
4. About an hour before you are ready to serve the meal, chop and steam broccoli (and, if you want to include it, cauliflower and carrot).
5. Finely chop approximately half of the cooked broccoli (and cauliflower, and ALL of the carrot if you included it) and add the finely chopped stuff to the soup. Cook until the soup is at desired thickness. If the soup is too thick, add additional broth. 
6. If you want cheese, add the cheese in one-three batches, stirring while the cheese melts. Roughly chop the remaining broccoli (and cauliflower, if you have it) and throw it in. Then add the roughly chopped broccoli (and cauliflower). Cook until hot.

Serve with fresh bread. 

I just made this two weeks ago... soooooo goooood....