Butternut squash soup with Parmigiano Reggiano
Even though summer has come to an end, autumn provides an opportunity for heartier dishes made with seasonal produce. Welcome the season into your kitchen with this warming butternut squash and Parmigiano Reggiano soup.
Ingredients
- 150 g Parmigiano Reggiano, with rind
- 1 medium butternut squash, peeled, de-seeded and chopped in chunks
- 1 large onion
- 900 ml vegetable stock
- 150 ml milk
- 25 g butter
- 6 slices French bread
- 5.3 oz Parmigiano Reggiano, with rind
- 1 medium butternut squash, peeled, de-seeded and chopped in chunks
- 1 large onion
- 31.7 fl oz vegetable stock
- 5.3 fl oz milk
- 0.9 oz butter
- 6 slices French bread
- 5.3 oz Parmigiano Reggiano, with rind
- 1 medium butternut squash, peeled, de-seeded and chopped in chunks
- 1 large onion
- 3.8 cups vegetable stock
- 0.6 cup milk
- 0 tbsp butter
- 6 slices French bread
Details
- Cuisine: Italian
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- 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 20 minutes, partially covered, until the vegetables are soft and tender.
- Remove the rind from the saucepan, then transfer the soup to a blender or a food processor and add most of the grated cheese, reserving about 25g for garnishing.
- Blend the soup for 15–20 seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust seasoning.
- Meanwhile, toast the slices of French bread, sprinkle the remaining Parmigiano Reggiano on top and grill until melted.
- Ladle the soup into warmed bowls, then top each portion with one piece of French toast. Sprinkle fresh parsley or thyme and a little extra ground pepper, then serve.
Recipe courtesy of www.parmigiano-reggiano.it.
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