If you follow me on Instagram, you may have spotted this Low Fat 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.
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.
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 don’t get soggy.
This butternut squash soup embodies fall. I know I will making it again and again during these colder temps.
This Low Fat Butternut Squash Soup is perfect for fall and easy to make. The parmesan-shallot crisps adds a savory contrast to the sweeter soup, so don't skip it.
- 1 Tablespoon unsalted butter or coconut oil
- 1/2 cup onion, diced
- 1/2 apple, diced small
- 1 large butternut squash, peeled, seeded and cut into 1.5 inch cubes
- 3 cups low-sodium chicken or vegetable stock
- 1/2 teaspoon nutmeg
- 1 Tablespoon light brown sugar or coconut sugar (optional)
- Salt and pepper, to taste
- 1 medium shallot sliced
- 1 teaspoon olive oil
- 1/2 cup grated fresh parmesan
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.
Next, either purée the soup using an immersion blender OR remove the squash, apple, and onion pieces with a slotted spoon and place in a blender and blend until smooth. Place the puréed mixture back in the pot with the stock and mix. Return the pot to low heat and add the nutmeg, sugar (optional), and salt and pepper to taste.
While the soup is simmering, preheat oven to 300 degrees. Heat the olive oil in a small pan on medium heat. Add the shallot and sauté 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.
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