Butternut Squash And Parmesan Soup Recipe

Name: Butternut Squash And Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, roughly chopped; 1 garlic clove, roughly chopped; 1/2 teaspoon chili flakes (optional); 3 tablespoons olive oil; 2 medium butternut squash; 4 1/2 cups chicken stock; 1 bay leaf; 3 sprigs fresh parsley; 1 piece parmesan rind (I use several); 1/2 cup creme fraiche; salt & freshly ground black pepper; parmesan cheese, roughly shaved to serve

Servings: persons

2 onions, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon chili flakes (optional)
3 tablespoons olive oil
2 medium butternut squash
4 1/2 cups chicken stock
1 bay leaf
3 sprigs fresh parsley
1 piece parmesan rind (I use several)
1/2 cup creme fraiche
salt & freshly ground black pepper
parmesan cheese, roughly shaved to serve

1
Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
2
Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
3
Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
4
Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
5
In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
6
Serve piping hot with Parmesan cheese shavings.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 onions, roughly chopped, 1 garlic clove, roughly chopped, 1/2 teaspoon chili flakes (optional), 3 tablespoons olive oil, and more.

Yes, Butternut Squash And Parmesan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Parmesan Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions