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Parmesan and squash soup

Parmesan and squash soup

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This soup is really tasty and filling. Adding the rind from the Parmesan cheese while it cooks extracts every last bit of flavour!

Serves: 4-6

Ingredients

You'll need roughly 500g (1lb 2oz) of butternut squash when peeled and deseeded. If you have any left over, just roast it until tender to serve as a vegetable with another meal. To store the soup, cool it quickly, then refrigerate for up to 3 days, or freeze for up to 3 months.

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150g (6oz) Parmesan cheese with rind
25g (1oz) butter
1 large onion, finely chopped
1 medium butternut squash, peeled, deseeded and chopped into chunks
900ml (1½ pt) hot vegetable stock
150ml (¼ pt) milk
Salt and freshly ground black pepper, to season
4-6 slices French bread
Fresh parsley or thyme, chopped to garnish

Method

Reserve the rind from the Parmesan and cut it into chunks, then finely grate the cheese.
Melt the butter in a large saucepan, and gently fry the onion for about 3 mins, until softened, but not browned. Add the butternut squash, vegetable stock and Parmesan rind. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 mins, 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 secs, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust the seasoning.
Meanwhile, toast the slices of French bread, sprinkle the remaining Parmesan on top and grill until melted. Ladle the soup into warmed bowls, then top each portion with one piece of toasted French bread. Sprinkle with fresh parsley or thyme and a little extra ground black pepper, then serve.

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