I wish I had an anecdote related to buttersquash so that the post would scintillate. Or story sprinkled with Parmesan. Even a joke about soups would be better than nothing.
It is not for lack of scratching my head. But the deadline to enter this week's soup recipe in Simple and in Season, this month hosted by Lavender and Lovage is a few hours away and I can't think of anything.
Parmesan and Butternut Squash Soup
Ingredients
150 g parmesan (parmigiano-reggiano) with rind
25 g butter
1 large onion finely chopped
1 medium butternut squash peeled, deseeded and chopped into chunks
900 ml hot vegetable stock
150 ml milk
4 - 6 slices French bread
fresh parsley or thyme chopped to garnish
Method
Cut the rind of the parmesan but don't throw it away.
In a large saucepan, melt the butter, turn the heat to gentle and add the vegetables and the rind for 10 minutes.
Add the stock and cook until the vegetables are tender that should take 20 minutes.
Remove the rind, blend the soup to a consistency you like.
Return to saucepan and add the milk, cook it for a minute or so
meanwhile prepare your toasts
slice the Baguette, sprinkle with parmesan and toast.
Serve immediately.
Ren Behan who is the founder of simple and in season has a nutty butternut Squash recipe Butternut, coconut and Hazelnut soup
Cut the rind of the parmesan but don't throw it away.
In a large saucepan, melt the butter, turn the heat to gentle and add the vegetables and the rind for 10 minutes.
Add the stock and cook until the vegetables are tender that should take 20 minutes.
Remove the rind, blend the soup to a consistency you like.
Return to saucepan and add the milk, cook it for a minute or so
meanwhile prepare your toasts
slice the Baguette, sprinkle with parmesan and toast.
Serve immediately.
Ren Behan who is the founder of simple and in season has a nutty butternut Squash recipe Butternut, coconut and Hazelnut soup
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