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:
Roasted Butternut Squash Soup with Whipped Parmesan
Notes
Other soups from the blog:
Crunchy Taco Supreme Soup
Ingredients
- 600 g of butternut squash, cubed
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1 shallot, diced
- 10 sage leaves, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 2 cups beef broth
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Instructions
- Preheat the oven to 375º. Then, dice your squash, onion, and shallot. Mince the garlic and sage.
- Drizzle the olive oil on a cookie sheet and place the squash, onion, shallot, garlic, and sage on the cookie sheet. Sprinkle the veggies with salt and pepper and toss in the olive oil.
- Roast the veggies in the oven for 20-25 minutes until well roasted.
- While the veggies are roasting, put the heavy cream and parmesan cheese in a saucepan over low-medium heat. Stir until the cheese is melted in completely. Then, simmer for 5 minutes.
- Transfer the cream mixture into a bowl and refrigerate for 30 minutes.
- When veggies are done roasting, put them into a large pot with the beef broth. Use an immersion blender to blend all of the veggies into the broth. Blend until smooth. Add salt and pepper to taste. Simmer for 5 minutes.
- Take the cream out of the refrigerator and beat in a stand mixer for 2 minutes until it is a soft mousse.
- Top the soup with the whipped parmesan and serve while hot.
Nutrition Facts
Roasted Butternut Squash Soup with Whipped Parmesan
Serves: 4
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 377 | |
| % Daily Value* | ||
| Total Fat 27.6 g | 42.5% | |
| Saturated Fat 16 g | 80% | |
| Trans Fat .1 g | ||
| Cholesterol 90.8 g | 30.3% | |
| Sodium 1483.2 mg | 61.8% | |
| Total Carbohydrate 33.6 g | 11.2% | |
| Dietary Fiber 3.4 g | 13.6% | |
| Sugars 0 g | ||
| Protein 9.9 g | ||
| Vitamin A 49.2% | Vitamin C 9.1% | |
| Calcium 127.2% | Iron 4.1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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