Parmigiano Reggiano and Butternut Squash Soup

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Ingredients

  • 150g Parmigiano Reggiano, with rind
  • 25g butter
  • 1 large onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium butternut squash, peeled, deseeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped into chunks
  • 900ml hot vegetable stock
  • 150ml milk
  • Salt and freshly ground black pepper, to season
  • 4-6 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices French bread
  • Fresh parsley or thyme, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please Chopped to garnish

Use imperial measurements

Method

How to make Parmigiano Reggiano and Butternut Squash Soup

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.

1. Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grate the cheese.

2. 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.

3. Remove the rind from the saucepan, then transfer the soup to a blender or food processor and add most of the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated cheese, reserving about 25g for garnishing. Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend the soup for 15-20 seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping hot. Taste and adjust the seasoning.

4. Meanwhile, toast the Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please 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 with fresh parsley or thyme and a little extra ground black pepper, then serve.

Cook’s tips: 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.

Recipe Courtesy of Parmigiano Reggiano