Butternut Squash and Parmesan Soup

This is a really wonderful soup. What more can I say :)

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
  • Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
  • Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
  • Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
  • In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
  • Serve piping hot with Parmesan cheese shavings.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Queen uh Cuisine
Contributor
@Queen uh Cuisine
Contributor
"This is a really wonderful soup. What more can I say :)"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Melanie Adrienne
    Bravo! Excellent soup! Thanks :)
    Reply
  2. Queen uh Cuisine
    This is a really wonderful soup. What more can I say :)
Advertisement