Parmigiano Reggiano and Butternut Squash Soup
recipe
Parmigiano Reggiano and Butternut Squash Soup
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This superb soup has a fabulous taste, enhanced by adding the rind from the Parmigiano Reggiano cheese as it cooks, to extract every bit of flavour.
Ingredients
- 150g (6oz) Parmigiano Reggiano, with rind
- 25g (1oz) butter
- 1 large onion, finely chopped
- 1 medium butternut squash, peeled, deseeded and chopped into chunks
- 900ml (1 1/2 pt) hot vegetable stock
- 150ml (1/4 pt) milk
- Salt and freshly ground black pepper, to season
- 4-6 slices French bread
- Fresh parsley or thyme, Chopped to garnish
Serves:
6
Directions
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- Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely grate the cheese
- Melt the butter in a large saucepan, and gently fry the onion for about three minutes, until softened, but not browned. Add the butternut squash, vegetable stock and Parmigiano Reggiano rind. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about minutes, partially covered, until the vegetables are soft and tender
- Remove the rind from the saucepan, then transfer the soup to a blender or food processor and add most of the grated cheese, reserving about g (z) for garnishing. Blend the soup for - seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust the seasoning
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