Creamiest Cream of Broccoli Soup Recipe

Ingredients

• 15 oz can white beans drained
• 2 heads broccoli cut into florets
• 3 cups Butternut squash peeled and cubed
• 3 tbsp olive oil divided
• 1 yellow onion peeled and sliced
• 2 cloves garlic peeled
• 1 teaspoon salt plus 2 pinches
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups Forager Project Cashewmilk
• 2 cups water
• 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 3 tablespoons nutritional yeast

Prep

• Preheat oven to 400 ºF.
• On a large sheet pan add broccoli florets, cubed butternut, sliced onion and garlic cloves. Drizzle with 2 tablespoons of olive oil, season with 2 pinches of salt and black pepper. Toss well and spread in a single layer.
• Roast for 30 minutes until butternut is tender and broccoli is roasted. Reserve 1 cup of roasted broccoli to chop finely and add in for texture
• To a large pot add remaining olive oil and heat over medium flame. Add roasted veggies, white beans, Cashewmilk, water, remaining salt, garlic powder and nutritional yeast. Slowly heat, stirring often but do not boil.
• Use an immersion blender to puree the soup until smooth and creamy. Then add in the yogurt and chopped broccoli. Stir well and take off heat.
• Serve with toasted bread.