Chicken and dumpling soup

Instructions:

1. Heat a large pot of heavy bottom or Dutch oven over medium heat and melt butter.
2. Add garlic and onion and cook for 5 minutes, stirring occasionally.
3. Add squash, potatoes, gravy, and milk; Bring even boiling.
4. Reduce the heat to medium-low, cover, and cook for 7 minutes.
5. Add the broccoli and salt, boil, cover, and cook for another 4 minutes.
6. Turn off the heat.
7. If you like chunky soup (I do), remove the broccoli in a bowl with a slotted spoon.
8. Using an immersion blender, mash the soup until smooth and silky. Prepare broccoli and add 4 ounces of cheese;
9. Stir until the cheese dissolves.
10. Serve hot with the remaining cheese.

Enjoy !

Notes:

• Note Shop: Place in a sealed container for up to 5 days.
• Freeze: Cook completely, cool, and freeze in an airtight container for up to 3 months. Melting ice on a covered stove at a low level. Pumpkin substitutes: You can use oak squash or sweet potatoes instead of nut squash.
• Fluids: broth or broth and milk. Use low sodium stock of cartons or like to dilute organic bouillon cubes with hot water.
• Milk can be anything and unsweetened almond milk.
• Cheese: Sharp cheddar, Dublin, Gruyere or Juda cheese are great options. Since we use little, cheese should be delicious.
• Puree soup: If you do not have an immersion blender, you can pour the soup into a plain blender and mix it in batches.
• Just make sure you have an opening hole in the lid otherwise the hot soup will explode throughout the kitchen and you. The food processor will also work.