Butternut Squash Soup
  • 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) 
  • 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. 
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