Place the potatoes, butternut squash, onion and broth in a medium size pot on the stove. Bring to a boil, turn down the heat and simmer for about 15 minutes until the veggies are tender.
Transfer the potato/squash mixture to a high speed blender. Add the pumpkin seeds, lemon juice, apple cider vinegar, mustard powder, turmeric, nutmeg, salt/pepper, and nutritional yeast if using. Blend until smooth.
Transfer back to the pot over medium heat. Add the chopped broccoli. Cover the pot and simmer for another 10-15 minutes until the broccoli is tender.
If you like your soup thinner, you can add a little unsweetened cashew or almond milk at the end and heat through.
Vegan Broccoli Cheese Soup
Amount Per Serving
Calories 212Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Total Carbohydrates 33g11%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.