Parmigiano Reggiano and Butternut Squash Soup Recipe | Food Network UK
This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Blender
- Food processor
- Ladle
- Wooden spoon
- Kitchen scale
- Peeler
- Toaster
- Oven
- Baking sheet
- Serving bowl
- Plate
Ingredients
- 150g Parmigiano Reggiano, with rind
- 25g butter
- 1 large onion, finely chopped
- 1 medium butternut squash, peeled, deseeded and chopped into chunks
- 900ml hot vegetable stock
- 150ml milk
- Salt and freshly ground black pepper, to season
- 4-6 slices French bread
- Fresh parsley or thyme, Chopped to garnish
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