Broccoli Cheddar Soup


step 1

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.

step 2

Pour the mixture into the blender and blend until smooth. Slowly pour in the milk and continue to blend until fully combined.

step 3

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.

step 4

Add broccoli, salt and pepper, and cook to begin softening the broccoli. Add the remaining vegetable stock and bring to a simmer.

step 5

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.

step 6

Serve hot with an extra sprinkle of cheese on top if desired or with croutons, crackers or crusty bread.

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