There are lots of foods I'm more than a little obsessed with. Anything with a container you can eat (think tacos and bread bowls), pancakes, soups, and cheese. That puts broccoli cheese soup in a bread bowl in the danger zone of deliciousness. Unfortunately (or fortunately, if considering my waistline) broccoli cheese soups are very rarely vegetarian in restaurants, so I always have to make my own. I have always been a little disappointed in homemade broccoli cheese soups. They taste great and you have control over their calories, but, compared to their restaurant bought cousins, the color is always a little sad. I've seen recipes that use sweet potatoes to brighten the color, but I'd rather have that crusty bread bowl or a piece of bread on the side than add indistinguishable carbs to my soup. Enter butternut squash: bright orange, slightly sweet, and full of vitamins A, C, and E-- exactly what this soup needs to keep it colorful, tasty, and a little healthier. Print