Cut broccoli into bite-sized pieces and blanch briefly in boiling water with salt. Avoid overcooking to maintain crunch.

Cool blanched broccoli in ice water and drain thoroughly.

Chop all ingredients into small pieces for easier blending later.

Heat butter in a pot and sauté sweet potato until softened.

Add onion to the pot and continue sautéing until translucent.

Add blanched broccoli to the pot and sauté briefly.

Blend the sautéed ingredients with milk until smooth. Substitute milk with cream if desired.

Pour the blended mixture back into the pot and simmer. Adjust thickness with water or chicken stock, and season with salt and pepper.