When you think of fall soups, one quintessential soup that comes to mind is " butternut squash soup". It's delightfully creamy, comforting, and warm. It pairs nicely with a side salad such as; arugula pear goat cheese salad and slices of crispy, toasty sour dough bread. This is a traditional soup I have incorporated into my Thanksgiving menu, it's also a family staple on a cold fall evening! Its definitely a " whenever soup". In the summer it can even be served chilled!
Give it a go!
- 2 Tbsp butter
- 7 cups cubed peeled butternut squash ( you can buy it pre-cut or the whole squash and peel and dice it)
- 1 cup chopped sweet vidalia onion
- 4 cups low sodium chicken broth ( you can buy it or store your own chicken broth)
- 1 cup half and half
- 2 Tbsp cream cheese
- 2 cup of parmesan cheese ( save 1 cup for garnish)
- 1 tsp garlic powder or 2 cloves ( adjust to suit your taste)
- 1 tsp of salt ( adjust to suit your taste)
- 1/2 cup of chopped fresh parsley for garnish
- Chile flakes for garnish
- Melt butter in a large saucepan over medium- high heat.
- Add in the vidalia onion and sauté until translucent.
- Add in squash.
- Add in garlic and continue to sauté for about 10-12 minutes.
- Add in chicken broth, cream cheese, and 1 cup of Parmesan cheese bring to a boil. Reduce heat to low, cover and simmer for about 30mins.
- After 30 minutes of simmering, add in half and half and salt and stir.
- Place squash mixture into a blender and purée until creamy.
- Serve And garnish with fresh chopped parsley, chile flakes, and the remainder Parmesan cheese!
*Blog post courtesy of Shovan at Shobella Chic. Head over to her blog for more recipes and inspiration!