Creamy Squash and Parmesan Soup

Large Pot; Immersion Blender (or Blender/Food Processor); Spatula/Wooden Spoon; Knife & Cutting Board

10 minutes

35 minutes

Italian

squash, parmesan, soup, creamy, comforting

Appetizer/Main Course

Simmering

Vegetarian/Vegan Option Available

1

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups butternut squash, peeled and cubed

2 cups vegetable broth or stock

1/2 cup heavy cream or coconut milk for vegan option

1/4 cup grated parmesan cheese

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the butternut squash cubes to the pot and cook for another 5 minutes.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the squash is tender.

Remove from heat and use an immersion blender to blend until smooth. Alternatively you can transfer the soup to a blender or food processor to blend until smooth.

Return the soup to the pot over low heat and stir in the cream or coconut milk if using vegan option along with parmesan cheese, salt, and pepper to taste. Simmer for another 5 minutes before serving hot with extra parmesan cheese if desired.

Calories – 200; Fat – 8g; Carbohydrates – 24g; Protein – 8g; Sodium – 500mg

This Creamy Squash and Parmesan Soup is an easy-to-make Italian dish that is perfect for warming up on a cold day! It’s made with simple ingredients like butternut squash, onion, garlic, vegetable broth or stock, cream or coconut milk (for vegan option), parmesan cheese, salt & pepper – all cooked together in one pot! Enjoy this comforting soup as an appetizer or main course!

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Lunch is the main meal of the day in Italy, and it often consists of several courses.