Leftover Broccoli Butternut Soup
Do you ever wonder what to do with those thick broccoli stems? Well, you can compost them - yes, make them into veggie stock - yes, but you can also blend them into a soup!
This recipe shows you how to use your leftovers to their fullest potential and combines healthy broccoli and butternut squash to make a satisfying soup that the whole family will enjoy!
Author: Instant Mama
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 Servings
INGREDIENTS
2 Large stems from Broccoli
1/2 Large Butternut Squash
1/2 Cup 1% Kefir (or dairy/non dairy product of choice)*
Salt and pepper to taste
Thyme, Rosmary, and Sage for topping (Not pictured because my little one doesn’t like it!)
Sour Cream (optional)
INSTRUCTIONS
Peel the 1/2 butternut squash and chop it into cubes (reserve the seeds for roasting!)
Chop the broccoli stems into cubes the same size as the butternut squash
Add the broccoli and butternut squash to a heavy bottomed pot and cover with an inch of water.
Add the bay leaves and bring to a boil
Once boiling, reduce heat and let it simmer for 20 minutes
Add more water as necessary (the water content will determine how thin/thick your soup is)
Use an immersion blender or transfer to a blender to puree
While blending, add the Kefir
Transfer back to the pot and add your spices and herbs to taste
Ladle into bowls for serving and top with sour cream and extra herbs
*Notes:
You can use any dairy for this recipe including yogurt, sour cream, non dairy milk, etc.
