Directions

Cut the squash into smaller pieces and thinly slice the carrots. In a large pot, heat the oil on medium-high. Add the onion and garlic and cook 5 min., until golden, stirring often.

Add the mustard powder and vegetable broth and heat to a boil on high. Season with salt and pepper. Add squash, carrots, and cayenne. Reduce heat and simmer 8 min., stirring occasionally. Add the broccoli and cook another 10 min., until squash is soft.

Using an immersion blender or working in batches in a countertop blender, blend the soup until mostly smooth. Pour back into the pot and stir in the cheese, one handful at a time, until melted. Season with salt and pepper. Divide among 4 bowls.