BUTTERNUT SQUASH AND PARMESAN SOUP

Butternut Squash and Parmesan Soup image

Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.

Provided by Queen uh Cuisine

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon chili flakes (optional)
3 tablespoons olive oil
2 medium butternut squash
4 1/2 cups chicken stock
1 bay leaf
3 sprigs fresh parsley
1 piece parmesan rind (I use several)
1/2 cup creme fraiche
salt & freshly ground black pepper
parmesan cheese, roughly shaved to serve

Steps:

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.

Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8

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