Savory Squash Soup With Parmesan Croutons Recipe

Name: Savory Squash Soup With Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup; 1/2 stick, unsalted butter; 1 onion, chopped; 4 garlic cloves, chopped; 3 14.5-ounce cans low-sodium beef stock; 1.5 pounds acorn squash, peeled and cut into 1-inch cubes *or see note in directions; 1.5 pounds butternut squash, peeled and cut into 1 inch cubes *or see note in directions; 1 teaspoon cumin; 1/2 teaspoon freshly ground ginger; 1/8 cup heavy cream; For the croutons:; olive oil; 1 cup freshly grated Parmesan cheese; 1 teaspoon thyme, minced

Servings: persons

For the soup
1/2 stick, unsalted butter
1 onion, chopped
4 garlic cloves, chopped
3 14.5-ounce cans low-sodium beef stock
1.5 pounds acorn squash, peeled and cut into 1-inch cubes *or see note in directions
1.5 pounds butternut squash, peeled and cut into 1 inch cubes *or see note in directions
1 teaspoon cumin
1/2 teaspoon freshly ground ginger
1/8 cup heavy cream
For the croutons:
olive oil
1 cup freshly grated Parmesan cheese
1 teaspoon thyme, minced

1
["For soup: Melt butter in large, heavy-bottomed pot over medium heat. Add onion first, then garlic, and saute until tender. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Puree soup using an immersion blender. Or if you don't have an immersion blender, puree soup in blender in batches. Return soup to the pot. Stir in cream, and season with salt and pepper.
2
*Since acorn squash is a pain in the butt to cut, I suggest slicing the squash in half, removing the seeds, and roasting at 400 for about 30 minutes or until the squash is soft enough to scoop right out.", "For croutons: Preheat broiler. Arrange bread on a baking sheet. Drizzle olive oil over each bread slice and broil until golden brown, about 1 minute. Turn over, drizzle with olive oil,cheese, and thyme. Broil until cheese melts, about 1 minute more."]

1771

kcal

Calories

161

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: For the soup, 1/2 stick, unsalted butter, 1 onion, chopped, 4 garlic cloves, chopped, and more.

Yes, Savory Squash Soup With Parmesan Croutons 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!

Savory Squash Soup With Parmesan Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions