Cheesy 15-Minute Comfort Soup

Cheesy 15-Minute Comfort Soup

Fall may be coming to an end and winter ushering its way in, but I for one am never over the rustic flavors that came along with it. I am constantly looking for ways to keep these rooted veggies that are low in fat and high in fiber around for a bit longer. Ever since discovering a delicious Butternut Squash Prawn Pasta recipe, I’ve been addicted.

Cheesy Fifteen Minute Comfort Soup

You’d be surprised how much flavor is packed into a butternut squash. For me, the flavors are warm, inviting, and savory all at once. Particularly when paired with my favorite Parmigiano Reggiano cheese. This is a simple comfort recipe that is good to you and for you. Its comfort food at its finest, without the guilt! You only need a few items for this recipe and a few extra minutes on your hands. It’s perfect for making small or large batches. You can easily find butternut squash at your local farmers market or grocer. Since they yield so much, it can also be a pretty cost-effective recipe to make for a large crowd.

Cheesy Fifteen Minute Comfort Soup

I find that I get the best luck when I skin my butternut squash (just like a carrot) before slicing it open down the middle. Once open, I scoop out all of the seeds (save them, ya never know), and cut into one-inch cubes. I saute them with two cloves of garlic and some EVOO for about 5-6 minutes. Once they are golden and the salt and pepper have done its thing, I toss in the vegetable stock and let it simmer covered for another 5-6 minutes. Once its tender and the juices are all incorporated, I pop that goodness into the food processor and give it a whirl (the aroma will drive you crazy at this point). Once its smooth and creamy, I add some freshly grated parmesan (straight from Parma, Italy). Then, I add a little more.

Cheesy Parmesan

The creamy butternut, paired with the savory parmesan is to-die-for!

Cheesy Fifteen Minute Comfort Soup

Cheesy Fifteen Minute Comfort Soup


  • 12oz of butternut squash (in one-inch cubes)
  • 1 cup of organic vegetable stock
  • 1/2 cup of grated Parmigiano Reggiano
  • 2 cloves of garlic, minced
  • 4 tbsp of EVOO
  • salt and pepper to taste


  1. Start by dicing up your butternut squash into one-inch cubes. Add to hot pan with EVOO and minced garlic until softened (five minutes). Add vegetable stock, stir, cover once simmering (another five to six minutes). Transfer to food processor and puree on high for one minute, add parmesan, mix until blended and serve.
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Cheesy Fifteen Minute Comfort Soup

Thanks to Parmigiano Reggiano for partnering up with me to sponsor this post, and for single-handedly enabling my obsession with cheese. As always, all opinions expressed are 100% my own.

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