Check your station for the following:
Utensils:
_____ measuring spoons
_____ measuring cups
​_____ cutting boards
_____ knives
​_____ 2 medium pots
​_____ 2 large spoons
_____ blender or food processor
​_____ soup bowls
​

Making this soup is much easier when using frozen vegetables;  you will want to allow for extra time when using fresh produce

Check your station for the following:
Ingredients:*
1 head broccoli 
or 20 oz frozen broccoli, thawed   
7 cloves of garlic, divided or
    (or 7 teaspoons garlic paste)
4 cups divided reduced sodium        chicken or vegetable broth                
24 ounces frozen butternut squash
½ teaspoon of ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
 2 teaspoons butter or oil
6 tablespoons of sour cream
salt, pepper, and cayenne to 
                 taste

Please read the entire recipe before beginning.  Preparation time is about 30 minutes.
1.  If you have an untrimmed head of broccoli, trim the large leaves from the broccoli and remove the tough ends of the lower stalk and chop the broccoli into pieces.
2.  Peel and mince 4 of the garlic cloves.
3.  Combine the broccoli, 2 cups of the broth, and the minced garlic in a soup pot.  Bring it to a boil.
4.  Reduce heat and simmer the soup, partially covered, until the broccoli is tender, about 10 minutes.  Season with salt and pepper.
5.  Remove the soup from the heat.  Transfer the mixture in batches to blender.  Cover and process until smooth.  Keep if warm until squash soup is finished.  (If the squash is still frozen, microwave until thawed.)
6.  Peel and mince the remaining 3 cloves of garlic and combine with the salt, cumin, cinnamon, ginger, and cayenne into a small cup.
7.  Sauté the garlic in oil or butter over medium heat for 30 seconds and add the spices and cook 1 minute more.
8.  Add the squash to the garlic and spices.
9.  Add the remaining 2 cups of broth, stirring until well-blended.  Simmer until squash is tender and flavors have mingled.  Season with salt and pepper.
10.  Pour ½ cup of each mixture at the same time into opposite sides of each soup bowl.
11.  Drop 1 tablespoon of sour cream in the middle of each bowl and swirl with a fork, creating a design.

Directions for proceeding:

Cook 1
1.  If needed complete step 1, then 2-5
​2.  Complete step 10 with Cook 2                                                                                                                               

Cook 2
1.  Complete steps 6-9
2.  Complete step 10 with Cook 1

Timing Tips:
Wait until the salmon is ready to go into the oven before pouring the soup into the bowls.  Enjoy the soup before the salmon is baked.