Ingredients

• 2 tablespoon unsalted butter
• 1 yellow onion, diced
• 3 garlic, minced
• 3 pound butternut squash, peeled, seeded, and diced
• 28 ounce crushed tomatoes
• 4 cup vegetable broth
• 3 cup broccoli, florets
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper

Steps

1. Peel the butternut squash by carefully slicing off the tough skin with a sharp knife or vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and cut the flesh into 0.5-inch cubes. Measure out 3 pounds of diced squash.
2. Cut broccoli into small florets, discarding tough stem pieces. Dice the onion into 0.5-inch pieces and mince the garlic cloves.
3. Melt the butter in a large pot over medium heat.
4. Add the diced onion to the melted butter and cook, stirring occasionally, for 4 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the diced butternut squash, crushed tomatoes (with their juice), and vegetable broth to the pot. Stir well to combine.
7. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 15 minutes until the butternut squash is very tender and easily pierced with a fork.
8. Add the broccoli florets to the pot and stir well. Continue to simmer for 8 minutes until the broccoli is tender but still bright green.
9. Carefully blend the soup using an immersion blender, working in batches if necessary. Blend until creamy and mostly smooth with some small vegetable pieces remaining for texture, about 2 minutes of blending.
10. Stir in the heavy cream, salt, black pepper, and cayenne pepper. Heat through without boiling for 2 minutes.
11. Remove the pot from heat. Add the shredded cheddar cheese in two additions, stirring gently after each addition until fully melted and incorporated. Do not return to heat after adding cheese.
12. Taste the soup and adjust seasoning with additional salt, pepper, or cayenne as needed. Ladle into bowls and serve hot with crusty bread or grilled cheese sandwiches.