For comfort in a bowl, dish up some Spicy Butternut Squash Soup with Parmesan Crisps!
Made with fresh ginger, cayenne pepper, and fresh thyme, it's warm, comforting and hearty!
This post is sponsored by Acorn Influence, however, all opinions, as always, are my own. #TheHolidayBox
Fall is here and winter is right around the corner, which means it's about to get really cold here in Michigan. In fact, this coming weekend we are supposed to get a few inches of snow. {UGH, say it isn't so!!} Although I'm not ready for it, I guess I have no choice in the matter. I've been making warm comfort food the past couple of weeks in preparation for this cold season, and soup has been on the menu quite often. To me, there isn't anything more satisfying on a chilly day than a big bowl of hot soup.
I recently was sent a Holiday Box from Acorn Influence and boy was I thrilled when I received it! There were so many fun things for a foodie like me to experiment with, and the first thing I took for a spin was a beautiful Nutri Ninja® with Auto-iQ™. I've always wanted a Ninja, so it was like Christmas for me to get one! If you are looking for one too, they are available at Walmart and Walmart.com. From smoothies to juices to soups and dips, the Nutri Ninja is extremely versatile. Of course since I've been a soup mood, the very first thing I decided to make was soup!
This Spicy Butternut Squash Soup with Parmesan Crisps is absolutely perfect for the cool and windy weather we've been having. Made with ginger, cayenne pepper and thyme, it's warm, hearty, and super flavorful. And the Parmesan crisps on top are perfect for dipping!
The Chicago Cutlery Knife Set includes a set of utility knives and a pairing knife, perfect for any job on the kitchen. The stainless steel blades resist stains and rust, and their colorful, contoured handles give you safety and comfort.
I roasted my butternut squash in the oven until it was tender and almost falling apart. A quick slice right down the middle of the skin of the squash, and the rest of the skin just peeled right off. Easy peasy!
Once the squash is cooked and tender, the soup takes no time at all to come together. This would be a perfect holiday starter or appetizer, but also makes a great weeknight family meal. My boys devoured it with a few slices of crusty bread!
If you manage to have leftovers (which is doubtful!), the Rubbermaid 5-cup Premier Food Storage Containers are made for the job. The container base is made with Tritan plastic that resists stains and odors, and the Flex and Seal lids lock in freshness. Use the Sharpie Extreme Marker Set to write on some cute Scotch Washi Tape so you never forget what's in your containers! This comes in handy when sending holiday leftovers home with friends and family, too!
All this talk about soup and the holidays and leftovers is really making me hungry! Are you ready to make some soup?
Spicy Butternut Squash Soup with Parmesan Crisps
Author: Sarah Bates | The Chef Next Door
Serves 4
Print this recipe
Ingredients:
1 butternut squash, halved lengthwise, seeded
2 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon brown sugar
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 1/2 cups vegetable broth
2 fresh thyme sprigs
Salt and pepper, to taste
For the Parmesan crisps:
1/2 cup shredded Parmesan cheese
First, make the Parmesan crisps. Preheat the oven to 400 degrees. Pour a heaping tablespoon of the Parmesan onto a silicone lined baking sheet and lightly press down. Repeat with the remaining cheese, spacing the spoonfuls about 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Allow the crisps to cool while you make the soup.
Turn the heat on the oven down to 375 degrees. Spray a baking sheet with non-stick cooking spray. Place the squash, cut side down, on the prepared baking sheet and bake until squash is very tender, about 50 minutes.
Using a paring knife, remove the peel from the squash, and cut it into pieces. Heat the oil in a Dutch oven or large pot over medium heat. Add the onion, brown sugar, ginger, garlic and cayenne and cook until the onion is tender, about 10 minutes. Add the squash, broth and thyme sprigs and bring to a boil. Reduce the heat to low and cover; simmer for 10 minutes. Discard the thyme sprigs and allow the soup to cool slightly.
Working in batches, purée the soup in the Nutri Ninja blender. Return the soup to the pot and season with salt and pepper to taste. Warm the soup over low heat. Ladle into bowls, sprinkle with additional chopped thyme, and top with a Parmesan crisp.
Bon Appétit!
My Holiday Box also included a variety of delicious organic teas from the Signature Tea Company. Another perfect treat for the cold weather! I enjoyed a bowl of the soup with a cup of Earl Grey tea. I was definitely warm and toasty!
All of the products included in #TheHolidayBox are available at Walmart!
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