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.
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.