Happy Friday guys, I just had to share this awesome Parmigiano Reggiano and Butternut Squash Soup recipe. It’s super easy to make, it’s filling and perfect for this time of year so enjoy x
150g Parmigiano Reggiano, with rind
1 large onion, finely chopped
1 medium butternut squash, peeled, deseeded and chopped into chunks
900ml hot vegetable stock
Salt and freshly ground pepper, to season
4-6 slices French bread
Fresh parsley or thyme, chopped to garnish
- Reserve the rind from the Parmigiano Reggiano and cut it into chunk, 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 food processor and add most of the grated cheese, reserving about 25g (1oz) 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 the seasoning.
The Consorzio del Formaggio Parmigiano Reggiano
Photography: Steve Lee
Recipe Editing and Food Styling: Jocelyn Barker