Butternut Squash Soup with Parmesan-Shallot Crisps

Print Friendly

If you follow me on Instagram, you may have spotted this Butternut Squash Soup over the weekend. Travis has been under the weather for a few days now, so I wanted to make something warm and comforting for him.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

I love butternut squash soup, but I was looking for a way to enhance the flavors of the soup and differentiate it a bit. These parmesan-shallot crisps do just the trick! They’re incredibly easy to make and 100% worth the extra step. The salty flavors in the crisps are the perfect contrast to this slightly-sweet soup. It’s a match made in heaven.

Butternut Squash Soup

This soup is easy enough to make on a weeknight, but special enough to make for company. I made it on Sunday and we enjoyed leftovers throughout the week. Make sure to store your leftover crisps separately from the soup, so they do not get soggy.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

This butternut squash soup embodies fall. I know I will making it again and again during these colder temps.

 

Butternut Squash Soup with Parmesan-Shallot Crisps
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Soup
  • 1 Tablespoon unsalted butter or coconut oil
  • ½ cup onion, diced
  • ½ apple, diced small
  • 1 large butternut squash, peeled, seeded and cut into 1.5 inch cubes
  • 4 cups low-sodium chicken stock
  • ½ teaspoon nutmeg
  • 1 Tablespoon light brown sugar (optional)
  • Salt and pepper
Parmesan-Shallot Crisps
  • 1 medium shallot, sliced
  • 1 teaspoon olive oil
  • ½ cup grated fresh parmesan
Instructions
  1. In a large pot melt the butter or coconut oil over medium heat. Add the onion and cook for 4 minutes. Add the apple and cook for 4 minutes. Add the squash and stock and bring to a simmer. Cook until squash is tender, about 20 minutes.
  2. Remove the squash, apple, and onion pieces with a slotted spoon and place in a blender or food processor. Puree until smooth. Place the pureed mixture back in the pot with the stock and mix. Place the pot on low heat and add the nutmeg, brown sugar (optional), and salt and pepper to taste.
  3. Preheat oven to 300 degrees. Heat the olive oil in a small pan on medium heat. Add the shallot and sautee for 2-3 minutes until lightly browned. Line a baking sheet with parchment paper. Divide the parmesan into 5-6 small mounds on the baking sheet and press down with your fingers to flatten. Spoon equal amounts of the shallot on top of each cheese mound and press lightly with the back of a spoon. Bake the crisps for 20 minutes until lightly browned. Remove the crisps with a spatula and serve with the soup.
 

6 Comments

  • November 7, 2014 - 11:04 am | Permalink

    Feel better Travis! Those parmesan shallots look devine 🙂 It’s like a grown up version of the crispy french onions on top of green bean casserole.

    • Rachel (littlechefbigappetite)
      November 9, 2014 - 5:12 pm | Permalink

      Thanks, Megan! He is feeling much better now – I think this soup did the trick! 😉

  • Pingback: Butternut Squash with Sesame and Gochujang Recipe

  • Pingback: 30+ Delicious Healthy Vegetarian Soup Recipes | Jill Conyers

  • Dr. Jennifer Weinberg MD MPH | Simple Pure Whole Wellness
    January 17, 2016 - 10:02 am | Permalink

    What a lovely soup! I am glad to have found your blog through Living a Life of Fitness Health and Happiness and look forward to trying this soon!

    • Rachel (littlechefbigappetite)
      January 18, 2016 - 1:53 pm | Permalink

      I am so glad you found me! Definitely let me know how you like this soup!

  • Leave a Reply

    Your email address will not be published. Required fields are marked *