I created this soup recipe one afternoon as I was trying to clean out our fridge before we left on vacation. I had a lot of produce left that I didn’t want to throw away, so I threw it all in the same pot, and it turned out really well.
I’ve made a couple tweaks since, and my whole family enjoys this flavorful and filling soup. My picky eater even requests it!
I like to use my food processor to chop all of the vegetables really small. That way my kids don’t complain about vegetables chunks, and I don’t spend all day chopping. I work my way down in order of the vegetables listed and add them to a heated pot to start sautéing.
“Add All the Veggies” Vegetable Chowder
Ingredients:
2 Tablespoons olive oil
1 small red onion
1 red pepper
3 carrots
3 celery
2 cloves garlic
1 1/2 cups broccoli
1 1/2 cups cauliflower
1 quart chicken broth
pinch cayenne pepper, optional
1 cup butternut squash puree
2/3 cup organic cream
2/3 cup shredded sharp cheddar cheese
salt & pepper to taste
Directions:
Heat a large pot over medium heat with olive oil.
In a food processor, pulse onion and pepper until small. Add to pot. Chop carrots, celery, and garlic next. Add to pot. Chop broccoli and cauliflower, and add to pot. Add chicken broth. Cover and simmer until vegetables are tender, about 20 minutes.
Stir in butternut squash puree and cayenne pepper, if desired. Simmer 5 minutes.
Remove from heat. Stir in cream and cheddar cheese. Salt and pepper to taste.
