°2 tablespoons butter
°3 chopped garlic cloves
°1 the onions finely chopped
°5 Cube Nut Squash Cups
°3 cup 2 large cubed potatoes
°4 cups any low-sodium stock
°3 cups of any milk used by unsweetened almonds
°5 cups 1 pound brittle chopped broccoli
°1 1/4 teaspoon salt
°5 ounce sharp grated cheese
Heat a large pot of heavy bottom or Dutch oven over medium heat and melt butter. Add garlic and onion and cook for 5 minutes, stirring occasionally. Add squash, potatoes, gravy and milk; Bring even boiling. Reduce the heat to medium-low, cover and cook for 7 minutes. Add the broccoli and salt, boil, cover and cook for another 4 minutes. Turn off the heat. If you like chunky soup (I do), remove the broccoli in a bowl with a slotted spoon. Using a immersion blender, mash the soup until smooth and silky. Prepare broccoli and add 4 ounces of cheese; Stir until the cheese dissolves. Serve hot with the remaining cheese. Note Shop: Place in sealed container for up to 5 days. Freeze: Cook completely, cool completely and freeze in an airtight container for up to 3 months. Melting ice on a covered stove at a low level. Pumpkin substitutes: You can use oak squash or sweet potatoes instead of nut squash. Fluids: broth or broth and milk. Use low sodium stock of carton or like to dilute organic puillon cubes with hot water. Milk can be anything and used unsweetened almond milk. Cheese: Sharp cheddar, Dublin, Gruyere or Juda cheese are great options. Since we use little, cheese should be delicious. Puree soup: If you do not have a immersion blender, you can pour the soup into a plain blender and mix it in batches. Just make sure you have an opening hole in the lid otherwise the hot soup will explode throughout the kitchen and you. The food processor will also work.
Enjoy !