Butternut Squash Soup
Ingredients
- Bertozzi Wedge
- 1 ¾ tbsp butter
- 1 yellow onion, chopped
- 1 medium-sized butternut squash, chopped
- 3 cups vegetable stock
- ½ cup milk
- Salt and pepper
- Fresh parsley or thyme (to garnish)
Preparation
- Melt the butter in a large saucepan.
- Gently sauté the onion for about three minutes, until softened, but not browned.
- Add butternut squash, vegetable stock and Bertozzi Wedge 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 and discard, then transfer the soup to a blender or food processor.
- Add most of the grated cheese (from the wedge or Bertozzi Freshly Grated), reserving some 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.
- Ladle the soup into warmed bowls, and sprinkle with fresh parsley or thyme and a little extra ground black pepper, then serve.
