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!

Nutrition information
20min
Prep time
51min
Cook time
4
Servings

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!

Nutrition information
20min
Prep time
51min
Cook time
4
Servings

Ingredients:

For Herb Yogurt Swirl

For Creamy Squash Soup

For Pepita Crisps

Directions:

For Creamy Squash Soup

  1. Mix all ingredients in a small bowl. Cover and refrigerate until serving.
  2. 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.
  3. 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.
  4. 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.)
  5. To serve, bring soup to a boil. Ladle into shallow soup bowls. Swirl Herb Yogurt on top.
  6. Garnish with microgreens and pepitas, if using. Serve with Parmesan Pepita Crisps.

For Pepita Crisps

  1. Heat oven to 400°F. Line a sheet pan with parchment paper.
  2. Mix cheese and pepitas in a small bowl. Drop mixture by tablespoonfuls, 2 inches apart, onto lined sheet pan, forming 12 mounds.
  3. Flatten mounds slightly with bottom of a glass.
  4. 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)

Looking for more delicious soup recipes? Try Spicy Hot Potato Soup and Cream of Asparagus Soup.

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Nutrition Information

  • Per serving
  • Calories 158 (using 2% yogurt and 1% milk)
  • Total Fat 5g
  • Cholesterol 11mg
  • Sodium 1,263g
  • Total Carbohydrate 26g
  • Protein 7g