Butternut Squash Soup

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! 

Serves 4-6

Ingredients: 

- 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 

Directions: 

- 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!

Posted in: Food