Creamy cheesy, with tender broccolini charred in sweet chili sauce makes this soup the healthiest version of Broccolini and Cheese Soup I could imagine. It is made with Squash and coconut milk, which gives it a rich and creamy flavor, and Broccolini is charred with sweet Chili Garlic Sauce, giving it sweet and spicy flavor bits. I typically love broccoli, but charred with tender stalks takes it to another level!
I love this soup not just for the flavor, but it’s packed with good ingredients. Made mainly of squash and a sqinch of cheese, then you have the crunch spicy Broccolini that makes this soup incredible. In addition, it’s soooo easy to make! I will be eating this over and over again!
How to make this Broccolini and Cheddar Soup
Get your workbench ready. All you will need is a Large Dutch Oven, wooden spoon, an immersion blender (or regular blender), and the ingredients.
Step One:
Cut up your squash. It’s available in your grocery store’s frozen food section, saving you some time. Cutting up your own will be fresher yet will take more time. I like to microwave my squash to get it softer to cut. It may come out as a hot potato, but it’s not like slicing up a rock. I show step-by-step in this post working with a butternut squash if that helps. Don’t forget, you can get a potato peeler and just get after it while it’s warm.
Cut the broccolini into large bite sizes or in 3rds. I like long stalks in my soup, but if you want them smaller, by all means, do so.
Step 2
Get your Stockpot with a lid or Dutch Oven, and turn the heat to medium-high. Add vegetable oil, chili garlic sauce (you can even get it at Walmart), and chopped broccolini.
Char this until you see the “tree tops” are dark and the stalks are bright green. You must try one! You are looking for the stalks to be tender.
If you find the “tree tops” are charred, but the stalks are not tender yet, put a lid on it and give it a couple of minutes to finish. Be careful not to overcook the broccolini, and they become mushy.
Once cooked, take it out of the pot and put it on a plate to the side. We will add this back in when the soup is smooth and creamy.
Step 3
Put coconut milk, broth, and cut squashes (or just one) together in the empty pot and bring to a boil. The liquid should cover the cut squash.
Once it comes to a boil, reduce the heat to low and cover with a tight-fitting lid. Cook on low for 20 minutes.
When you lift the top off, you should be able to move a knife through the vegetables easily. That’s how tender they should be.
Step 4
Let it cool off for just a bit, then use your immersion blender (or regular blender —but it will need to be much cooler) and blend it until smooth.
Add the cheese, and stir well! (The amount of cheese is optional since the soup is so rich with squash)
Step 5
Add the charred broccolini back in and stir it in. Taste test and add salt and pepper as needed.
You’re done! Such an easy Soup for a weeknight meal!
Add rice or bread for those extra-hungry monsters! It’s soooo yummy!!
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Video for Reference:
Love it? Try out these…you might love them all.
Thai Butternut Squash—one of my favorites! (And one of my first posts)
New Orleans Style Potato and Shrimp Chowder — a crowd favorite!
Potato Leek Soup with Boursin!— add some caramelized onions and good golly miss Molly!
Put the soup in a Pretzel Bowl —or just eat it as a yummy snack 🙂
Y’all enjoy it!
With love,
Farmer Fran
The Broccolini and Cheese (Squash) Soup
Broccolini and Cheese (Squash) Soup
%20Soup){kind=link}
8
servings10
minutes20
minutesIngredients
3 tbsp 3 vegetable oil
1.5 lbs 1.5 broccolini (sub broccoli)
4 tbsp 4 chili garlic sauce
1 13.5 oz 1 unsweetened coconut milk (shaken)
5 cups 5 vegetable broth
1 1 acorn squash, peeled and diced
1 1 butternut squash, peeled and diced
1 lb 1 cheddar cheese, plus 1/2 lb
1 tsp 1 salt
2 tsp 2 pepper
Directions
- Peel and chop squash (or defrost if bought frozen) and broccolini. Place all the ingredients, a large stock pot, and a wooden spoon on your table.
- With a large Dutch oven or pot, turn the heat on medium-high. Add oil, broccolini, and chili garlic sauce. Char broccolini until bright green and white center (about 5 minutes).
- Take broccolini out and place it on a plate.
- Add coconut milk, squash, and broth to the pot. Let it boil, reduce heat, and cover for about 15 minutes or until the squash is tender. (you should be able to run a knife through the squash easily)
- Turn the heat off, and take the pot top off.
- With an immersion blender, blend until smooth. (or let cool a bit and put in blender)
- Add cheese and stir well.
- Add broccoli and let rest. Eat once cool. Add rice, bread, chives, tabasco, or anything you like to the top or side.
Recipe Video
Notes
- freeze for later! Store in an airtight container and bring it back to life by defrosting and reheating back in a stock pot.
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