Italian Squash and Parmesan Soup

Charmaine Lu -
  • 50g butter
  • 1 chopped onion
  • 1 kg butternut squash, deseeded and cubed
  • 2 crushed garlic cloves
  • 2 bay leaves
  • 75ml white wine
  • 900ml veg stock
  • 15g parmesan rind, plus shaved parmesan to garnish
  • 2 tbsp double cream
  • Truffle oil, to serve
  • Melt the butter in a large saucepan. Add the squash and onion and cook for 5 mins, then add the bay leaves and garlic and cook for 5 minutes more. Add the wine, bubble for a minute or two, then pour in the stock with the parmesan rind. Simmer for 10 mins or until the squash is very soft, then remove the bay leaves and what’s left of the rind.
  • Puree the soup with a stick blender until very smooth, and stir in the cream and some seasoning. Serve topped with shaved parmesan and truffle oil, with some crusty bread on the side.
40 mins
4 serving