This creamy one-pot soup recipe is so easy to make and requires very few ingredients. Butternut squash, jasmine rice, baby spinach, and parmesan cheese all come together to create a comforting, rich, and flavorful cheesy soup that’s perfect for any chilly evening. And, the best part is, that it doesn’t take much time to prepare, which means that this is the perfect cold weather weeknight meal.
We recently shared a recipe for Crockpot Mexican Butternut Squash Soup and mentioned the use of one “Big Daddy Butternut Squash” to create three different butternut squash soup recipes. This, right here, is the second of those soup recipes from that humongous butternut squash. And, surprise, surprise, surprise, this soup recipe actually just so happens to have rice in it. Now, if you know anything about B.O.B. Bob and I, one of the most important and quirky things about us is that we are not rice-loving, or even rice-tolerating people. And, if you just so happen to put rice in a soup, chances are that both of us will take one look at it, and then we’ll most likely turn around and walk away as fast as we can while making, “Oh my gosh, that’s the most disgusting thing ever!” murmurs under our breath. Heck, we might even run away, depending on the soup’s other ingredients. But in an attempt to adult, we figured it was about time to try and create a few rice soup recipes that the two of us could possibly enjoy together, without wanting to order a pizza instead. So, here you go. A lovely cheesy butternut squash, spinach, and rice recipe that B.O.B. Bob and I actually really enjoyed. So much so, that we would happily eat it again. What do you know? Maybe we stand a chance of being rice-loving, or even rice-tolerating people after all.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
- 4 Cups Butternut Squash, Peeled & Diced
- 1/2 Cup Jasmine Rice, Rinsed & Drained
- 1 (32-oz.) Carton of Low-Sodium Chicken Broth
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Freshly Grated Nutmeg
- 1 Cup Milk
- 3-oz. of Very Finely Grated Parmesan Cheese
- 3-oz. of Baby Spinach
Directions:
- Place the olive oil in a large Dutch oven or stockpot, over medium-high heat. When the oil is hot, add the diced onion. Cook for 4 to 6 minutes stirring often, or until the onions are translucent.
- Add the butternut squash, rice, broth, salt, pepper, and nutmeg. Stir to combine. Bring to a boil and cook until the rice is cooked through. This should take about 10 minutes after the soup has come to a boil.
- Reduce the heat to low and add the milk, parmesan, and spinach.
- Cook until the soup is warmed through and the spinach has wilted.
Suggestions:
- Make sure to rinse the jasmine rice off before adding it to the soup. This will ensure that the rice is clean and will help to remove any starchy residue.
- Before serving, you may need to add more salt to this soup, depending on how much salt is in the broth used.
- Serve with additional parmesan cheese or freshly ground black pepper.
- This recipe will yield 4 bowls of soup.
Improvements:
- Replace the nutmeg with ground sage.
- Want to make this soup even more luxurious? Replace the milk with half and half or heavy whipping cream.
- If you’d like to make this soup vegetarian, use vegetable broth in lieu of chicken broth.
- Add finely diced or shredded carrots to this soup.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
- 4 Cups Butternut Squash, Peeled & Diced
- 1/2 Cup Jasmine Rice, Rinsed & Drained
- 1 (32-oz.) Carton of Low-Sodium Chicken Broth
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Freshly Grated Nutmeg
- 1 Cup Milk
- 3-oz. of Very Finely Grated Parmesan Cheese
- 3-oz. of Baby Spinach
Directions:
- Place the olive oil in a large Dutch oven or stockpot, over medium-high heat. When the oil is hot, add the diced onion. Cook for 4 to 6 minutes stirring often, or until the onions are translucent.
- Add the butternut squash, rice, broth, salt, pepper, and nutmeg. Stir to combine. Bring to a boil and cook until the rice is cooked through. This should take about 10 minutes after the soup has come to a boil.
- Reduce the heat to low and add the milk, parmesan, and spinach.
- Cook until the soup is warmed through and the spinach has wilted.
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