HomeNewsParmigiano-Reggiano and Butternut Squash Soup

Parmigiano-Reggiano and Butternut Squash Soup

-

Parmigiano-Reggiano and Butternut Squash Soup

WHAT YOU NEED

150g Parmigiano-Reggiano, with rind

25g butter

1 large onion, finely chopped

1 medium butternut squash, peeled, deseeded and chopped into chunks

900ml hot vegetable stock

150ml milk

salt and freshly ground black pepper, to season

4-6 slices French bread

fresh parsley or thyme, chopped to garnish

WHAT TO DO
Reserve the rind from the Parmigiano-Reggiano, cut into chunks, then finely grate the cheese.
Melt butter in a large saucepan, gently fry onion for about three minutes, until softened, but not browned. Add butternut squash, vegetable stock and Parmigiano-Reggiano rind. Heat until mixture is just simmering, then turn heat to low and cook gently for about 20 minutes, partially covered, until vegetables are soft and tender.
Remove rind from saucepan, transfer soup to blender or food processor and add most of the grated cheese, reserving about 25g (1oz) for garnishing. Blend soup for 15-20 seconds, until completely smooth. Return it to saucepan and add milk. Stir thoroughly and reheat until piping hot. Taste and adjust seasoning.
Meanwhile, toast slices of French bread, sprinkle remaining Parmigiano-Reggiano on top and grill until melted. Ladle soup into warmed bowls, then top each portion with one piece of French toast. Sprinkle with fresh parsley or thyme and a little extra ground black pepper, then serve.
Cook’s tip: You’ll need roughly 500g (1lb 2oz) of butternut squash when peeled and deseeded. If you have any left over, simply roast it until tender to serve as a vegetable with another meal. To store the soup, cool it quickly, then refrigerate for up to three days, or freeze for up to three months.

- Advertisment -

Must Read

Treaty United in double action over Easter weekend

TREATY United are doubly engaged in League of Ireland First Division activity this Easter Bank Holiday Weekend. First-up is a long trip to tackle third-placed...