Squash has many beneficial nutritional properties as does broccoli. Squashes, particularly winter squashes (butternut, acorn and pumpkin) may aid in guarding against cancers. Summer squashes offer beta-carotene among other things. Similarly, potassium found in broccoli helps in blood pressure regulation. The best thing is that a soup crafted out of these two vegetables is enjoyable in any season.
Basics
The great thing about this combination it provides for many different ones. As far as squash is concerned, butternut squash offers a nice, sweeter option, especially in the cooler months of the year. During warmer times, yellow squash or summer squash provides for a lighter soup that can accommodate fresh herbs and even be served cold. Broccoli can work well with both types as can broccoli rabe. The rabe however is slightly more bitter than its conventional cousin so make sure that is a flavor profile that will work well with either your palate and/ or with the particular recipe you are using.
Starting
You are going to need a liquid base for your soup. Water provides one source, although if you want to augment the flavors, opt for a stock- or broth-inclusive base. Chicken stock will work great but vegetarians or vegans may prefer to use a vegetable stock. When adding the squash, ensure that you have removed all the seeds from the center of the product before chopping it further and adding it to the soup. You can easily overcook broccoli so decide how well done or soft you want it to be before adding it. To begin the soup, consider using extra virgin olive oil and a mirepoix. The latter is a combination of sauteed onions, carrots and celery. Soften them in the olive oil and then add the broth and the other ingredients.
Herbs & Spices
If you want to do butternut and broccoli, some possible spices include, cinnamon, allspice and even small touches of curry. Other complements are apple (especially with sage), maple syrup or maple/ brown sugar. Summer squash and broccoli calls for another flavor set. Herbs you can use include taragon, thyme and basil. Remember that dried herbs take longer to come out and develop in the soup so make sure to add them early in the process. Fresh herbs on the other hand can be misused by adding them too early, so they deserve entry towards the end of the process -- the last hour or so.
Considerations
You can amend almost any squash soup to include broccoli. Just make sure to measure the cooking time of the broccoli to suit your desired doneness. If the broth of the soup needs to be thicker to suit your taste, add some light cream gradually and moderately, whisking it in briskly as you go, making sure that it doesn't curdle in the hot soup. Again, in warm weather, this soup is great served cold, either as an appetizer or main course. All soup tends to taste better a day or two after preparation so let it sit accordingly; if possible before serving to family, friends or company.
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