Parmesan Butternut Squash Soup
This recipe for Parmesan Butternut Squash Soup is a perfect recipe for comforting cold weather soup. Nutty parmesan brings out the best of butternut squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
4 cups butternut squash, cooked
32 ounces chicken stock
1/4 cup heavy cream
1/3 cup grated parmesan cheese
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
Pomegranate and pumpkin seeds, and edible flowers for garnish
Instructions
|| Using an immersion blender ||
In a medium saucepan add the butternut squash and 3/4th of the stock and bring to a low boil. Add the rest of ingredients and puree with an immersion blender. Add the rest of the broth until your desired soup thickness is achieved.
|| Using a traditional blender ||
Heat the stock to a simmering boil. Place all ingredients plus 3/4 of the stock in a blender and blend until creamy. Add more stock as needed. Place in a saucepan over medium heat and cook for approximately 10 more minutes.
Garnish with pomegranate and pumpkin seeds, and edible flowers as desired.
Keywords: butternut squash, butternut squash soup, roasted, gourds
Find it online: https://www.oliveandartisan.com/butternut-squash-soup/