Cheddar Broccoli Soup

INGREDIENTS

2 tbsp olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1 ½ tbsp minced garlic (3 cloves)

2 cups Butternut Squash, cubed

2 cups unsweetened, plain non-dairy milk

2 cups vegetable broth

½ cup aged sharp cheddar, shredded

(plus extra for garnish)

3 cups broccoli, loosely chopped

1 tsp Dijon mustard

½ tsp smoked paprika

½ tsp garlic powder

1 tbsp maple syrup

½ tsp lemon juice

Salt & Pepper to taste

Optional: red pepper flakes

METHOD

Heat a large pot over medium heat.

Add olive oil, chopped onions and garlic.

Season with salt and sauté for about 5 minutes or until the begin to become translucent.

Add chopped carrots, celery and butternut squash.

Cover and cook for 10 minutes or until squash becomes soft, if too much browning occurs reduce heat.

Add non-dairy milk, broth, and cheddar cheese.

Bring to a boil and then reduce to simmer.

Add broccoli, garlic powder, Dijon, smoked paprika, maple syrup and optional chili flakes.

Let simmer for 5 minutes, you don’t want to overlook the broccoli.

Transfer the soup to a blender or blend using a hand held immersion blender.

Blend until smooth and creamy.

Season with salt and pepper.

Return the soup and heat if needed.

Finish with fresh cracked black pepper, red chili flakes and cheddar cheese.