Butternut Squash and Parmesan Soup
Cozy up with a bowl of velvety Butternut Squash and Parmesan Soup, a fall-inspired favorite that blends roasted squash with the savory richness of Parmesan cheese and a touch of cream. This hearty soup starts with caramelized butternut squash, roasted to bring out its natural sweetness, then simmered with aromatic sautéed vegetables and blended to silky perfection. Finished with a generous swirl of heavy cream and nutty Parmesan, it’s a luxurious yet simple recipe that’s packed with comfort and flavor. With minimal prep and easy-to-find ingredients, this creamy soup is perfect for weeknight dinners or an elegant starter at your next gathering. Garnish with fresh thyme for a burst of herbal brightness, and serve alongside crusty bread for an unforgettable meal. Perfect for fans of seasonal soups, this recipe is a must-try for fall cooking!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 large onion
- 3 medium garlic cloves
- 1 medium carrot
- 1 medium celery stalk
- 4 cups chicken or vegetable broth
- 1 cup (grated) Parmesan cheese
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 sprig fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and remove the seeds. Brush the flesh with 1 tablespoon of olive oil and place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender and caramelized. Remove from the oven and let cool slightly.
While the squash roasts, peel and finely chop the onion, garlic, carrot, and celery.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the garlic and sauté for an additional 1 minute, until fragrant.
Scoop out the roasted butternut squash flesh and add it to the pot. Discard the skin.
Pour in the chicken or vegetable broth. Stir well and bring the mixture to a simmer. Cook for 10-15 minutes to allow the flavors to meld together.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Lower the heat and stir in the Parmesan cheese and heavy cream until fully combined. Season with salt and black pepper to taste.
Serve the soup hot, garnished with a sprinkle of Parmesan cheese and a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 32.0 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1406 mg | 108% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3370 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
