Parmesan Butternut Squash Soup

 

2 T. canola oil

1 yellow onion, diced

3 cloves garlic, minced

5 C. diced butternut squash

1/2 C. dry white wine

6 C. chicken broth

2 tsp. finely chopped fresh oregano

2 tsp. finely chopped fresh rosemary

2 C. half and half

1/2 C. freshly grated parmesan

1 T. finely chopped fresh parsley

2 tsp. finely grated lemon zest

salt and pepper, to season

 

Heat the canola oil in a large pot on medium-high heat. Once hot, add garlic and onion and cook until softened and fragrant, about 5 minutes. Next, add wine and squash to the pot, once mixture comes to a simmer, reduce to medium heat and let cook for 10 minutes. Place next 3 ingredients into the pot and continue to cook until squash has softened completely, approximately 5 minutes. Using an immersion blender, purée the contents of the pot while pouring in the half and half. Purée until smooth. Add parmesan, parsley and lemon zest. Stir well and season to taste with salt and pepper. Keep warm on stove until ready to serve.

 

Servings: 8
Serving Size: about 1 1/2 C.

Calories: 201
Fat: 12 g
Fiber: 2 g
Protein: 6 g