150g (6oz) Parmigiano-Reggiano, 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 (¼pt) milk
Salt and freshly ground black 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 chunks, 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.

Meanwhile, toast the 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 toasted French bread. Sprinkle with fresh parsley or thyme and a little extra ground black pepper, then serve!


Recipe courtesy of The Dialogue Agency, email parmesan@dialogueagency.com.

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