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Squash, broccoli and cheddar soup
Squash, broccoli and cheddar soup

Before you jump to Squash, broccoli and cheddar soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Keep reading for some ways to go green and save energy, generally in the kitchen.

A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is quite straightforward to live green, all things considered. It’s concerning being practical, usually.

We hope you got benefit from reading it, now let’s go back to squash, broccoli and cheddar soup recipe. To make squash, broccoli and cheddar soup you only need 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Squash, broccoli and cheddar soup:
  1. Provide 2 tablespoons olive oil
  2. Use 2 tablespoons butter
  3. Use 1 medium onion chopped
  4. Provide 2 cloves garlic smashed
  5. You need 1 small squash
  6. Use 3 tbsp dried sage
  7. Provide 1/4 tsp freshly grated nutmeg
  8. You need 1/2 tsp cayenne powder
  9. You need 4 cups vegetable stock
  10. Prepare 1 1/2 cups water
  11. Take 2 medium heads of broccoli
  12. Prepare 2 bay leaves
  13. Take 1/2 cup canned coconut milk
  14. Use 1 cup shredded cheddar cheese *
  15. Take salt & pepper *
Steps to make Squash, broccoli and cheddar soup:
  1. Quarter the squash and scoop out the seeds. Steam the quarters with the rind on for 30min or more, until soft. Some squash skin will be tough and should be removed once cooked, but others can be left on.
  2. Melt the butter with the oil in another pot and gently soften the onion and garlic. Add the squash, sage, nutmeg, cayenne and season with salt and pepper. Add the stock and water and heat on low until it is boiling.
  3. If you prefer you can just boil the squash - just leave it cooking in the stock for 10 minutes.
  4. Cut the broccoli heads into small pieces and add to the pot with the bay leaves. Cook for 10 minutes.
  5. Remove the bay leaves and use a hand blender to puree the ingredients in the pot.
  6. Return the pot to the heat add the coconut milk and half of the cheese. Keep stirring until the cheese is fully mixed and taste the soup. Add more Cayenne for heat, and more cheese if you think it needs it. Cheddar will be salty so don't overdo the seasoning before adding the cheese.

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