Creamy Butternut Squash Soup With Parmesan Pepita Crisps
If you’re in a soup state of mind, have we got the cozy dish for you. Elevated by a swirl of herbed yogurt and delicate Parmesan crisps, this easy butternut squash soup recipe will fill you up but won’t weigh you down. The creamy squash soup is easy to make as few ingredients are needed and it’s best when paired with a comfy sweater and cozy fire. Serve your autumn squash soup straight away or later for better taste!
Creamy Butternut Squash Soup With Parmesan Pepita Crisps
If you’re in a soup state of mind, have we got the cozy dish for you. Elevated by a swirl of herbed yogurt and delicate Parmesan crisps, this easy butternut squash soup recipe will fill you up but won’t weigh you down. The creamy squash soup is easy to make as few ingredients are needed and it’s best when paired with a comfy sweater and cozy fire. Serve your autumn squash soup straight away or later for better taste!
If you’re in a soup state of mind, have we got the cozy dish for you. Elevated by a swirl of herbed yogurt and delicate Parmesan crisps, this easy butternut squash soup recipe will fill you up but won’t weigh you down. The creamy squash soup is easy to make as few ingredients are needed and it’s best when paired with a comfy sweater and cozy fire. Serve your autumn squash soup straight away or later for better taste!
Mix all ingredients in a small bowl. Cover and refrigerate until serving.
For soup, heat butter in a 3-quart saucepan or small Dutch oven over medium heat until melted. Add onion; sauté until tender, about 3 minutes.
Add squash, broth and ground red pepper. Bring to a boil; reduce heat to low. Cover and simmer until squash is tender, about 40 minutes.
Working in batches, puree squash mixture in a blender. Return pureed mixture to pan; season with salt. (Recipe can be made ahead to this point; cover and refrigerate up to 2 days.)
To serve, bring soup to a boil. Ladle into shallow soup bowls. Swirl Herb Yogurt on top.
Garnish with microgreens and pepitas, if using. Serve with Parmesan Pepita Crisps.
For Pepita Crisps
Heat oven to 400°F. Line a sheet pan with parchment paper.
Mix cheese and pepitas in a small bowl. Drop mixture by tablespoonfuls, 2 inches apart, onto lined sheet pan, forming 12 mounds.
Flatten mounds slightly with bottom of a glass.
Bake in 400°F oven until pepitas are browned, about 6 minutes. Remove from pan; cool on wire rack until crisp, about 10 minutes.
Notes:
(Nutrition Information per pepita crisp (1/12 of recipe): 47 calories; 3 g total fat, 1 g saturated fat; 5 mg cholesterol; 113 mg sodium; 0.6 g carbohydrate; 0 g dietary fiber; 4 g protein)
