Description
This veggie-loaded broccoli cheddar soup with noodles is a lighter, healthier take on the classic comfort dish. Made with butternut squash, carrots, and Greek yogurt, it’s creamy, nutritious, and perfect for cozy meals.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced small
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2 large carrots, thinly sliced
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2 cups butternut squash, frozen diced
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3 cloves garlic, minced
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1 teaspoon dijon mustard
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1 tablespoons all-purpose flour
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4 cups vegetable broth plus more if needed (We use 2 tsp Better Than Bouillon w/ 4 cups of water)
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3 cups water
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1 cup elbow macaroni
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1 large broccoli crown, cut into bite size pieces (about 12 ounces)
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¼ cup Full Fat Greek yogurt
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1 ½ cups coarsely grated sharp cheddar cheese
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1 cup frozen peas (optional)
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salt and pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until fragrant and softened, about 2-3 minutes. Stir in the carrots, butternut squash, and garlic, and continue to sauté for another 2 minutes, allowing the vegetables to soften slightly. Sprinkle in the flour and stir for another minute.
Pour in the vegetable broth and water, bringing the mixture to a boil. Reduce the heat to a simmer and let cook for 7-10 minutes, or until the vegetables are tender. The carrots and butternut squash should be easily pierced with a fork.
Using an immersion blender, blend the soup until smooth and creamy.
Return the blended soup to a boil, then add the broccoli and noodles. Let simmer for 8-12 minutes until the broccoli is tender and the noodles are well incorporated. If adding frozen peas, add during the last two minutes of cooking.
Turn off the heat and stir in the cheddar cheese, mixing until fully melted. Then, add the Greek yogurt—don’t worry if you see some separation; as the soup cools, it will fully incorporate.
Let the soup sit for 5-10 minutes to thicken up. Adjust seasoning with salt and pepper as needed. Serve warm and enjoy!
Notes
Note on Greek Yogurt: Use full-fat Greek yogurt to minimize separation when added to the soup. A tiny bit of separation may still occur but will disappear as the soup cools. Adding a small amount of flour or milk can also help the yogurt mix in smoothly.
If you don’t have an immersion blender, a regular blender works too—just blend in batches and make sure the blender is vented to release steam.
To make it gluten-free, use a gluten-free flour substitute and gluten-free pasta.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Stove Top