Broccoli Cheddar Soup
In a pot over med-high heat, combine 1 ¼ cups vegetable stock with frozen brown rice kabocha squash. Heat until the mixture is simmering.
Pour the mixture into the blender and blend until smooth. Slowly pour in the milk and continue to blend until fully combined.
Heat the oil in the pot over med heat, then add chopped onion, cooking until softened and translucent. Add garlic and cook for about a minute.
Add broccoli, salt and pepper, and cook to begin softening the broccoli. Add the remaining vegetable stock and bring to a simmer.
Pour the blended rice mixture into the pot. Let it warm through, stirring frequently. Remove from heat and add the cheddar; stir until completely melted.
Serve hot with an extra sprinkle of cheese on top if desired or with croutons, crackers or crusty bread.
Get the full recipe and instructions in the post!
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