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Broccoli-Cheese Soup
Yield: 4 servings
2 cups butternut squash, steamed until soft
3/4 cup beef broth
2 tsp margarine
1/4 cup onion, finely chopped
1 Tbsp all-purpose flour
1 cup milk
3 oz sharp cheddar cheese, shredded
1 Tbsp parmesan cheese, freshly grated
2 cups broccoli florets, steamed, chopped
In blender or food processor, add cooked squash and broth, puree
until smooth and set aside. Meanwhile, in large nonstick saucepan,
melt margarine over medium-high heat. Add onion and cook, stirring
constantly, until soft, 4-5 minutes. Sprinkle with flour, cook 1
minute more. Gradually add squash mixture and milk, cook, stirring
gently, until just below boiling. Add cheddar and Parmesan cheeses,
whisk until fully melted. Stir in broccoli, serve immediately.
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Broccoli Cheese 05