Cut the outer skin off of the squash and cut it into cubes so it will cook faster. Pour 6 cups of water into a pot and add in the chicken bouillon. 6 cups of chicken stock can be used as a replacement for the water and bouillon cubes if needed. Add the cubed squash to the water and bring it to a boil. Cook covered with a lid until the squash is soft and can easily be pierced with a fork.

Once fully cooked, blend the contents of the pot until smooth with a blender or immersion hand blender.

Next add in the cheese and heavy cream. Cook on low until the cheese is melted and fully combined.

At the very last, add in the broccoli. I like my broccoli to still have a little crisp to it, but you are welcome to cook the broccoli until soft. It also tastes great if the broccoli is roasted in a pan with a little oil prior to being added to the soup.

Serve up and enjoy while warm.