Butternut Squash soup is one of my all time favorite fall soups! This version is light and velvety smooth. At only 377 calories, it fills you up and is the perfect balance of carbs, fats, and proteins. To make the soup even lighter you could omit the whipped parmesan. BUT the whipped parmesan is SO good! So if you don’t have to omit it, DON’T hehe! One thing I love about butternut squash for soup is it’s delicious nutty and smooth flavor. Since I roast the squash with sage, it adds an extra delicious full fall flavor to the soup!
Equipment for this recipe:
- Immersion Blender
- Cookie Sheet
- Oven
- Saucepan
- Stand Mixer
Ingredients for this recipe:
- Butternut Squash
- Garlic Cloves
- Yellow Onion
- Shallot
- Sage
- Salt
- Pepper
- Olive Oil
- Beef Broth
- Heavy Cream
- Parmesan Cheese
Other soups from the blog:
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