Parmesan butternut squash soup

A soup perfectly fitting for fall weather

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There are few things more rewarding at the dinner table–or lunch table for that matter–than squash soup on a chilly autumn day. Butternut squash soup is nothing new, so let the addition of parmesan, fresh herbs and lemon zest help reinvent the classic comfort food, albeit only slightly.

Reduce the amount of cream in the recipe and you'll end up with a silky smooth squash purée that is a great compliment to roast turkey. After all, Thanksgiving is just around the corner...

Parmesan butternut squash soup

1 tbsp canola oil
1 yellow onion, diced
3 cloves garlic, minced
5 cups diced butternut squash
1/2 cup dry white wine
6 cups chicken broth
2 tsp finely chopped fresh oregano
2 tsp finely chopped fresh rosemary
2 cups half and half
1/2 cup freshly grated parmesan
1 tbsp finely chopped fresh parsley
2 tsp finely grated lemon zest
salt and pepper, to season

Heat canola in a large pot on medium-high heat. Once hot, add garlic and onion and cook until softened and fragrant, about 5 minutes.

Next, add wine and squash to the pot, once mixture comes to a simmer, reduce to medium heat and let cook for 10 minutes.

Place next 3 ingredients into the pot and continue to cook until squash has softened completely, approximately 5 minutes.

Using an immersion blender, purée the contents of the pot while pouring in the cream. Purée until smooth.

Add parmesan, parsley and lemon zest. Stir well and season to taste with salt and pepper.

Keep warm on stove until ready to serve.

Serves 4-5
Prep Time:
10 minutes
Cook Time:
30 minutes