1 acorn squash peeled, chopped
4 cups of broccoli crowns
3 cups chicken or vegetable broth
1 yellow onion, chopped
3 cloves of garlic, chopped
1 cup of shredded cheese
salt and pepper to taste
Place broth in a stock pot and add squash, onion and garlic. Bring to a boil then add broccoli. Cook for approximately 10 minutes until vegetables are soft enough to blend. Puree in a blender and return to pot. Stir in cheese. Season to taste with salt and pepper.
Adapted from recipes.sparkpeople.