If there’s one food we keep in our house on the daily, it’s broccoli.

High in fiber and packed with protein, broccoli also provides you with a good dose of Vitamin C, Vitamin K, Iron and Potassium – and it’s easy to make magic out of when you’re not sure what you have in the house to eat.

Even if it will leave the place smelling kinda farty.

Chicken Pesto Spaghetti Squash

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  • 4 cups broccoli, cut into bite size pieces
  • 6 tbsp butter
  • 1 onion, diced 
  • 2 tsp garlic, minced
  • celery stalk, diced
  • 1/4 cup flour
  • 2 1/2 cups chicken stock
  • 1 1/2 cups whole milk
  • 1 tsp cayenne pepper
  • 2 cups cheddar cheese, finely shredded
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Preheat oven to 425 degrees.

Step 2

Toss broccoli in olive oil, salt and pepper, and place on a sheet tray.

Roast broccoli in the oven for 15 to 20 minutes, stirring halfway through.

Step 3

Meanwhile, melt 4 tbsp butter in a heavy pot over medium heat.

Add onions, celery and garlic.

Make ‘em sweat – this should take about 5 minutes.

 Step 4

Add remaining 2 tbsp butter to your pot, melt.

Sprinkle in flour, stirring constantly for 2 to 3 minutes.

Season with cayenne pepper.

Add chicken stock and bring to a simmer.

Step 5

Once your chicken stock is simmering, add milk and simmer the whole thing for 15 to 20 minutes, or until thick and creamy – adding roasted broccoli to the soup halfway through.

Step 6

Turn off heat.

Carefully puree the soup using an immersion blender, making sure to leave some chunks of broccoli intact. It’s nice to have that bite so you don’t feel like you’re eating baby food.

If you don’t have an immersion blender, don’t worry about this step.

Step 7

Add cheese to the soup one handful at a time, stirring until incorporated.

Season with salt and pepper to taste.

Serve garnished with roasted broccoli bits.