Recipe of the Month

February 2014: Broccoli & Acorn Squash Soup


This soup is delicious and makes for a perfect “comfort meal” on a cold day. This soup contains only a few ingredients, making it very easy to create. Instead of using regular cheese, we used Cabot cheese, which is lactose-free & gluten-free. We’ve found that pairing this soup with a little Jasmine rice adds a little substance to this low calorie, nutrient-rich meal.   


  • 1 Acorn squash, peeled (potato peeler works) and chopped into chunks
  • 4 cups of broccoli, chopped
  • About 3 cups chicken broth (give or take based on how thick you want the soup)
  • 1 yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 cup Cabot Cheddar Cheese, shredded (classic or reduced fat)
  • Salt and pepper, to taste


  1. Place broth in a good sized pot and add cubed squash, onion and garlic.
  2. Bring to a boil and then add broccoli.
  3. Let contents cook for about 10 minutes, or until vegetables are soft enough to blend. Add a touch of salt & pepper.
  4. Ladel soup into a blender and puree to eliminate the chunks (may have to do this in small batches).
  5. Put soup back into pot, add cheese, stir and taste. Add salt and pepper for additional seasoning and enjoy!