Broccoli “Cheddar” Breakfast Soup

Ingredients

1 cup steamed broccoli (steam in microwave 4 minutes or in steamer basket until tender)

½ cup cubed cooked butternut squash (microwave 4 minutes or use leftover roasted squash)

1 Tablespoon nutritional yeast

Pinch each of garlic and onion powder

Pinch of salt

Instructions

In a blender or food processor (or with immersion blender), blend all ingredients until smooth. Reserve a couple of broccoli florets if you like to add texture to the soup.

Pour soup into serving bowl, top with an additional sprinkle of nutritional yeast and serve warm.