Roasted Garlic Butternut Squash Soup with Parmesan Crisps

Roasted Garlic Butternut Squash Soup

Roasted Garlic Butternut Squash Soup

 

I love Fall and I am lucky to live in Northern Nevada where we enjoy four seasons. Our autumn air is crisp at night but the days are still sunny and warm. Our local produce changes from tomatoes and summer squash to delicious root vegetables and winter squashes.

Winter squashes are comfort food and their deep yellow and orange flesh provides carotene, vitamin A and fiber. Their natural sweetness is enhanced by roasting.

Enjoy a bowl of my heart warming, garlicky butternut soup with a decadent parmesan crisp. I’m late for the party but check out this weeks recipes at Fiesta Friday.

Roasted Garlic Butternut Squash Soup with Parmesan Crisps

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

1 butternut squash, roasted
1 tablespoon olive oil
1 head of garlic, roasted
2 medium potatoes, chopped
1 small onion diced
4 cups vegetable or chicken broth
2 tablespoons fresh sage or 2 teaspoons dried
3 fresh thyme sprigs or 2 teaspoons dried
1/2 teaspoon ground black pepper
1/2 teaspoon salt or to taste
Squeeze of lemon juice to finish
4-6 ounces Parmesan cheese
Optional serving suggestions, fried sage leaves, dollop of Greek yogurt, fresh thyme

Directions
1. Cut squash into 4 pieces and remove seeds. Roast in a covered dish with a drizzle of olive oil at 375 F about 45 minutes until soft. Wash and pierce potatoes and roast until soft about 45 minutes. Wash full head of garlic and roast whole in a separate dish, remove at about 25 minutes. Don’t burn the garlic or it will be bitter.
2. Sauté onion in olive oil until soft in a large sauce pan. Add broth and herbs.
3. Cube squash, peel and dice potatoes, remove garlic cloves from skins. Combine roasted vegetables with broth and simmer 30 minutes.
4. Carefully purée soup in batches in a blender until smooth. Adjust seasonings. I used a squeeze of lemon to balance the sweetness. 1-2 squeezes of fresh lemon makes the flavors pop.
5. If using fried sage, slice leaves into 1/4 strips and fry in olive oil until crisp. Sprinkle over soup.

Parmesan Crisps
Shred Parmesan cheese with a grater. Spread out 2 tablespoons of cheese for each crisp on parchment paper over a baking sheet. Top with a grind of fresh black pepper and a few fresh thyme leaves or any herb. Bake at 400 F 5-7 minutes until melted and pale brown. Watch them closely because they burn easily which will make the cheese bitter.
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Roasted. Garlic Butternut Squash Soup

Roasted. Garlic Butternut Squash Soup

 

Roasted. Garlic Butternut Squash Soup

23 Comments Add yours

  1. Sue says:

    I’ll take about a dozen of those crisps! Great idea as garnish and textural contrast for this gorgeous soup!

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    1. Sue, the crisps are hard to resist. I had to make two batches to get them right. 🙂
      I think smaller ones would be a delicious addition to any appetizer plate.

      Like

  2. Wow – what a nice version of Butternut Squash Soup – roasted garlic has to give some great, but perhaps mild flavor. I like that! I make Parmesan crisps too for my soups 🙂

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    1. You’re right roasted garlic is very mild but rich in flavor.

      Like

  3. Lori says:

    Wow wow wow! I’m drooling! I feel like I can smell all the lovely flavors from here!

    Like

    1. Thanks Lori, I think I drooled on your blog too. Ha ha

      Like

  4. Wow, a bowl of that wonderful garlicky soup spells fall to me, Tracey! And those parmesan chips look to die for! What a wonderful contribution to FF! Thank you 🙂

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    1. Thanks for hosting FF. I was a little late for the party this week so thanks for the blog love!

      Liked by 1 person

  5. I love Fall and butternut squash soup is one of my favorites. Really love the parmesan crisps with the soup. Also like your tip about adding lemon to balance. Great idea.

    Liked by 1 person

  6. Happy Fiesta Friday, Tracey! I have to say, I’m quite certain you make one mean bowl of butternut squash soup! This looks so delicious… and those parmesan crisps go so well with the garlic, sage, thyme, and lemon! I’d eat 10 of those crisps before I actually sat down to eat!! This is definitely on my bucket list now. Like soon. At the top of the bucket. Thank you so much for sharing! Wonderful recipe! ❤

    Liked by 1 person

    1. I confess. I had 2 before I photographed them which is saying a lot for a food blogger. Photo first, eat second. Even my husband knows that rule. 🙂

      Like

  7. chefjulianna says:

    This looks like the perfect fall meal! Thanks so much for bringing this to FF! Very yummy!

    Liked by 1 person

  8. Arl's World says:

    This looks wonderful and perfect for fall! Love the ingredients too! Hope you have a great week!

    Liked by 1 person

  9. I can’t wait to try this soup with the crisps!

    Liked by 1 person

  10. Chhapan Bhog says:

    Hi, happy FF came across your blog from FF. This such a nice post.. I would love to try those Parmesan crunchies.. Can’t take my eyes off they look lovely…:)

    Liked by 1 person

    1. Thanks for stopping by. Happy FF.

      Like

  11. Yum, I love butternut squash soup and the addition of garlic is perfect. I’ve been on the hunt for some yummy soups, I’ll be saving this one thanks!

    Liked by 1 person

  12. milkandbun says:

    I do like creamy soups, and pumpkin/squash is pretty often guest in my kitchen! 😀 Will make parmesan chips next time! Thanks for sharing!

    Liked by 1 person

  13. I made this last night, it’s really yummy! Got lots leftover to freeze too! Unfortunately I didn’t have any parmesan to make the crisps

    Liked by 1 person

  14. Michelle, the crisps are delish but not necessary. Thanks for trying my soup. I promise to try one of your simple recipes. Your recipes are so amazingly awesome that I’m afraid to attempt them. I’m kinda afraid of baking. ha ha.

    Like

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