Broccoli Cheddar

Ingredients to Make Broccoli Cheddar Soup: 1 onion Chopped 3 tbsp butter (i used light) 10.8 oz bag of frozen broccoli 1 cup of butternut squash- cooked (you can microwave for 10-12 minutes) or go ahead and buy it already skinned/cubed 14 oz chicken broth 1 cup milk 4 oz cream cheese 1 tsp Pepper 1 tbsp salt 1 tsp onion powder 1 tsp adobo seasoning 1 tsp paprika 2 cups sharp cheddar cheese Dumplings: 2.5 oz (about half cup, might need a tablespoon or so more) Flour 120 grams (about 1/2 cup) Fage Plain Greek yogurt 1 tsp Baking Powder dash salt How to Make Dumplings: In a large bowl combine ingredients for dumplings. Mix until a doughy ball forms. I like to use a fork to combine the ingredients, then use my hands to bring the dough into a ball. Set to the side. How to Make Broccoli Cheddar Soup Heat a large pot to medium high heat. Spray with cooking spray, then add chopped onions. Let cook for 8-10 minutes. Add broccoli and squash if the squash is cubed and not cooked yet. If you are using cooked squash, let the broccoli cook for 10 minutes, then add squash. Once the veggies are cooked, use a immersion blender to blend the veggies. This will make a thick paste consistency. This does not need to be perfectly blended, some chunks are okay. Next add chicken broth, milk, and cream cheese. Turn the heat down to medium low heat, then add seasonings and stir. Drop small clumps of the dough into the soup. The clumps should be about the size of a silver dollar, but you don’t want them to be to big (so they cook all the way through). Stir the soup every few minutes so the soup doesn’t burn/stick to the bottom of the pan. Cook the dumplings for 10 minutes While still stirring. then add the cheese, Turn the heat off and cover with a lid for 5 minutes. Done! You can serve with chicken, chicken tenders, or a grilled cheese would be delicious too!