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Butternut squash & Parmesan soup

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  Butternut squash 1 Large
  Onions 4
  Garlic 4 Clove (20 gm)
  Chicken stock 1 Liter
  Cream 100 Milliliter
  Parmesan cheese 50 Gram
  Butter 50 Gram
  Salt To Taste
  Pepper To Taste

Slice the onions and crush the garlic. In a large heavy based saucepan melt the butter, add the onions and garlic, and gently sauté until they are softened without any color.
Peel and dice the butternut squash, add to the onions and continue to sauté for another 5 mins, still without coloring the vegetables.

Heat the chicken stock and add to the butternut squash & onions. Boil until the butternut is cooked then add cream. Bring back to the boil for 1 minute and remove from heat.
Liquidise the soup, transfer back into the saucepan to season. Add grated parmesasn, salt & pepper to taste. Pass the soup through a soup, using the back of a ladle to push as much pulp through.
Serve in bowls and garnish with cream and fresh parmesan.

Serving Suggestions

This is a great soup for warming you up on a cold winters day, try it for lunch with fresh homemade bread. It also makes a good starter served with Parmesan croutons. If you would like it spicy then simply add spices of your choice when you are cooking the onions.

Advanced preparation -
This soup can be made a couple of days in advance.

This recipe is one of the many great dishes you may come across when you visit Loire Valley, France with Gourmet On Tour. For more information about Gourmet on Tour, please visit: GourmetOnTour.Com

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 638 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10.3 g51.7%

Trans Fat 0 g

Cholesterol 44.6 mg14.9%

Sodium 733.1 mg30.5%

Total Carbohydrates 109 g36.5%

Dietary Fiber 13.8 g55.1%

Sugars 31.2 g

Protein 19 g38.5%

Vitamin A 1213.8% Vitamin C 218.8%

Calcium 52.4% Iron 27.6%

*Based on a 2000 Calorie diet


Butternut Squash & Parmesan Soup Recipe