Butternut Squash Mushroom Parmesan Soup

This Butternut Squash Mushroom Parmesan Soup is an undeniably delicious winter recipe. The addition of nutmeg, rosemary, and pomegranate seeds makes it festive, so consider enjoying it during the holidays!

Hello, everyone! Happy Monday aka the last week of November. We skip today the part about “Where does this time go” and focus on good things. First, our neighbours are celebrating Thanksgiving this week, so in case they’re busy for the next few days: happy Thanksgiving! That’s the reason I am going to keep my posts short this week: you’ve got plenty of things to do, I believe.

The second good thing is obviously this decadent Butternut Squash Mushroom Parmesan Soup. As I have said (many times?) before, it’s the second year in the row when I focus on savoury recipes more than on desserts, and this soup fits the bill, in my book.

“What’s festive about it?” – you might ask. Good question. When I was developing my Christmas recipes (I haven’t fully finished with them yet), I was asking the same. Butternut squash and mushrooms aren’t exclusively Christmas ingredients. Then I found an answer: Christmas recipes don’t need to be extravagant or expensive. In fact, the Christmas time is about home, pyjamas, staying warm and being lazy, and comfort foods.  Thus, this Butternut Squash Mushroom Parmesan Soup is a perfect holiday:

  • Affordable and simple ingredients;
  • Nutmeg and rosemary bring the holiday vibes;
  • The pomegranate arils make it look festive (Also can be substituted for dried cranberries);
  • Silky, smooth, and rich consistency thanks to parmesan (Lots of calories too. But they don’t count this time of the year!);
  • And the best thing is that it can be made a few days ahead. Indeed, you can bake the squash and keep it in the fridge for a few days until ready to turn it into the soup. Moreover, the soup gets even better after sitting one day in the fridge, so I do recommend making it in advance and then simply reheating and serving with some toasted bread.

I hope I’ve been able to convince you that this Butternut Squash Mushroom Parmesan Soup can be called a festive recipe perfectly suitable for Thanksgiving and Christmas celebration. Try it out!

Also, try this Butternut Squash Chestnut Soup and this Chestnut Soup. They’re delicious, too!

Cheers for now.  

5 thoughts on “Butternut Squash Mushroom Parmesan Soup

  1. David @ Spiced says:

    The holidays really are all about comfort food! Sure, I like a big fancy meal on occasion, but I much prefer to pour a glass of wine and sit on the couch with some delicious comfort food. This looks like one heck of a tasty soup, Ben! I love the colors you’ve got in there…and excellent choice for the serving bowl, too!
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  2. Kim | Give it Some Thyme says:

    This soup blends my favorite fall flavors so deliciously! And that texture looks silky smooth. Love you can make it ahead and I bet it freezes well too. Soups like this I’ll serve in shooter glasses too for as an appetizer. I can’t wait to try this! Thanks for sharing, Ben!!

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