My neighbor gave me a zucchini squash the other day. It's been sitting on the counter looking at me ever since. I considered sauteing it with some onion and butter, but didn't. I decided to incorporate it into some broccoli cheddar soup. I ran into a similar recipe online and tweaked it for what I had on hand. I used a food processor to grate the vegetables, but of course you can use a hand grater just as well. This is a winner.
2 Tablespoons butter
Small to medium zucchini squash, grated
1 carrot, peeled and grated
2 cloves (or more) garlic, minced
1/2 onion, grated
1 pound frozen broccoli florets (or you can use fresh, of course)
3 cups chicken stock (or some bone broth - whatever you like)
2 more Tablespoons of butter
1/4 cup white flour
1 cup heavy whipping cream
1 cup whole milk
2 cups grated cheddar cheese
In a large pot, melt the butter. Add the onion, carrot and zucchini and saute until tender, stirring constantly. Then add the garlic and cook just a little longer.
Pour in the broth and add the broccoli florets. Simmer just until the broccoli is tender.
While it is simmering, in a skillet, melt the butter, add the flour and stir that around well and then gradually add the milk and cream, whisking smooth. When it thickens, add the cheese and stir until the cheese is melted and incorporated.
Pour the cheese sauce into the other pot and stir well. Salt to taste. Add some pepper if you like.
This may be frozen.