Squash Soup with Parmesan

Name: Squash Soup with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup grated parmesan cheese; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

Experience the comforting flavors of this creamy squash soup, enriched with the savory taste of parmesan cheese. Perfect for chilly evenings!

Created by

Freya Cooper

Last updated on 2025-12-25T15:25:03.661Z

This squash soup with parmesan is not only easy to make but also a delight for the palate. The natural sweetness of the squash is beautifully complemented by the rich, salty notes of parmesan cheese, making it a favorite among family and friends.

        Why You'll Love This Recipe
        Creamy texture that warms your soul
Rich flavors that balance sweetness and savory
A quick and easy recipe perfect for weeknight dinners

      

The Health Benefits of Squash

Butternut squash is not only delicious but also packed with nutrients. It's rich in vitamins A and C, which are essential for maintaining healthy vision and boosting your immune system. The high fiber content aids digestion and helps you feel full longer, making it a great option for those looking to maintain a healthy weight.

Incorporating squash into your diet can also provide antioxidants that combat oxidative stress in the body. These antioxidants, along with the minerals found in squash, contribute to heart health and may even help reduce the risk of chronic diseases.

This creamy squash soup is a wonderful way to enjoy these health benefits, especially during the colder months when your body craves warm, nourishing meals.

Perfect Pairings

This squash soup pairs beautifully with a variety of accompaniments. For a complete meal, consider serving it alongside a fresh green salad tossed with a light vinaigrette. The crispness of the salad complements the creamy texture of the soup, creating a balanced dining experience.

For those who enjoy a heartier meal, crusty bread or grilled cheese sandwiches make excellent partners. The crunchy texture of toasted bread or the gooey goodness of melted cheese will enhance the comforting experience of enjoying this soup, making it a favorite for family dinners.

You can also elevate the flavors by adding toppings such as roasted pumpkin seeds, a drizzle of balsamic reduction, or a sprinkle of fresh herbs like thyme or parsley.

Storage and Reheating Tips

If you have leftovers, you can store the squash soup in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even more delicious when reheated. Just give it a good stir before serving, as it may thicken upon cooling.

For longer storage, consider freezing the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion, and it can be kept frozen for up to three months. When you're ready to enjoy it, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave.

Remember to taste and adjust the seasoning after reheating, as the flavors may intensify or change during storage. This way, you can ensure that each bowl remains as delightful as the first!

Ingredients

Main Ingredients

2 cups butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1/2 cup grated parmesan cheese
Salt and pepper to taste
Olive oil for sautéing

Gather all ingredients and prepare to blend them into a smooth and delicious soup.

Instructions

Sauté the Onions and Garlic

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute until fragrant.

Cook the Squash

Stir in the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Add Cream and Parmesan

Return the blended soup to the pot, stir in the heavy cream and grated parmesan cheese. Season with salt and pepper to taste. Heat through without boiling.

Serve

Ladle the soup into bowls and garnish with additional parmesan cheese if desired. Enjoy your delicious squash soup!

Serve hot and enjoy this comforting bowl of goodness!

Frequently Asked Questions

One common question about this squash soup is whether it can be made vegan. Absolutely! You can easily substitute the heavy cream with coconut milk or a plant-based cream for a creamy texture, and use vegan parmesan cheese or nutritional yeast for a cheesy flavor without the dairy.

Some also wonder about the best types of squash to use. While butternut squash is the star of this recipe, you can experiment with acorn squash or even pumpkin for slightly different flavor profiles. Adjust the cooking time as needed to ensure they are tender before blending.

Serving Suggestions

To elevate your dining experience, consider serving the soup with a dollop of crème fraîche or a swirl of pesto on top. This adds a burst of flavor and a beautiful presentation that is sure to impress your guests.

Additionally, you can create a themed meal by pairing this soup with a rustic Italian bread and a glass of white wine, such as a crisp Sauvignon Blanc, which complements the rich, creamy flavors of the soup perfectly.

Questions About Recipes

→ Can I use frozen squash for this recipe?

Yes, frozen squash can be used. Just make sure to thaw and drain excess moisture before adding it to the soup.

→ How can I make this soup vegan?

You can substitute the heavy cream with coconut milk and the parmesan with a vegan cheese alternative.

→ Can I add other vegetables to the soup?

Absolutely! Carrots, potatoes, or even apples can be added for extra flavor and nutrition.

→ How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.