Soup: Heat butter or oil in a large soup pot. Add cauliflower, butternut squash, onion, thyme, paprika, salt, and pepper. Cook for about 10 minutes. Add garlic, and continue to saute for 1 minute. Add chicken stock, bring to a boil, reduce heat to a simmer, cover pot and cook 15 minutes until veggies are soft.

Blend: Remove from heat and use either an emersion blender, food processor, or high-powered blender to puree soup to a smooth texture. Return soup to the pot, and continue to cook over medium heat. Add broccoli and simmer for 10 minutes or until broccoli is tender. At this point you can either leave the broccoli chunky or puree it to a smooth texture again, depending on your family's preference.

Thicken: Over low heat, add a slurry of 1 tablespoon cornstarch and 2 tablespoon water to thicken, if desired. Then add the cream and cheddar jack cheese, stirring until combined.

Serve:  Serve warm with crusty bread!