Butternut Squash and Parmesan Soup

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A salty-umami depth is added by simmering a Parmesan rind  with chicken stock and naturally sweet sautéed onions and butternut squash.

2 onions, roughly chopped
1 clove of garlic, roughly chopped
1/2 teaspoon chili flakes or to taste (optional)
3 tablespoons olive oil
2 medium butternut squash
4-1/2 cups chicken stock
1 bay leaf
3 sprigs of fresh parsley
piece of Parmesan cheese rind
1/2 cup crème fraîche
salt and freshly ground black pepper
roughly shaved Parmesan cheese to serve
1. Gently fry the onions, garlic and chili flakes in the olive oil in a large saucepan for about 10 minutes, or until soft and golden, Meanwhile, cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sautéed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
2. Add the stock, herbs and Parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft. Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup. In a blender, process the soup, add the crème fraîche, and season to taste. Serve piping hot scattered with Parmesan cheese shavings.


Member since Sep 2007

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