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Whipped Up: Parmesan-Roasted Butternut Squash Soup

Surrounded as we are by all things beautiful, we tend to find style in everything we encountera��including our food and drink. Home cook, writer, and photographer Amanda Biddlea��who many know by her culinary moniker The Striped Spatulaa��celebrates the beauty ofA�fresh ingredients in both a�?quick-fixa�? and a�?all-daya�? gourmet recipes (and everything in between) on her blog and on Instagram. Below, her take on an autumnal classic inspired by the brightly hued bounty of the seasona��and perfect for the chilly days to come.

Ingredients:

  • 2 medium butternut squash (about 4 lbs.), peeled, cleaned, and cut into 1A?-inch cubes (alternatively, purchase 3A? pounds of pre-cut squash cubes)
  • 3 Tbsp. olive oil, divided
  • kosher salt and freshly ground black pepper
  • 1 cup grated Parmigiano-Reggiano, divided
  • 1 Tbsp. unsalted butter
  • 1 medium onion, chopped (about 2 cups)
  • 2 tsp. chopped fresh sage leaves
  • 2 tsp. chopped fresh thyme leaves
  • 5 cups chicken broth
  • A? cup heavy cream
  • toasted pumpkin seeds and sage leaves for garnish (optional)

Directions:

  1. Preheat oven to 400A�.
  2. Line a large, rimmed baking sheet with foil. Toss squash cubes on the pan with 2 tablespoons olive oil to coat, followed by A? teaspoon kosher salt, A? teaspoon ground black pepper, and A? cup Parmigiano-Reggiano.
  3. Roast 40a��45 minutes, until squash is fork-tender, flipping cubes with a thin spatula halfway through.
  4. When squash has 10 minutes remaining to roast, heat 1 tablespoon of olive oil and butter in a large, heavy-bottomed pot. Add onion and cook until softened, about 5a��8 minutes.
  5. Stir in chopped sage and thyme and cook for 1 minute, until fragrant.
  6. Add roasted squash cubes and chicken broth and bring to a boil. Lower heat and simmer for 15 minutes.
  7. Stir in remaining A? cup Parmigiano-Reggiano. Use an immersion blender to puree soup in the pot until smooth, or transfer in batches to a blender or food processor. Stir in heavy cream and season to taste with salt and pepper.
  8. Serve soup garnished with additional Parmigiano-Reggiano, sage leaves, and toasted pumpkin seeds, if desired.