Butternut squash and parmesan soup

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I love soup! It’s surprisingly filling and really warms you up from the inside.( Not that I need to be warmed up on a day like today) Soups are also mostly packed with good for you things. So I will start with one of my favourite soup recipe from Taste, a fantastic cookbook by Sybil Kapoor.  We probably eat this soup once a week. If possible try to get coquina squash, it has a darker colour and a richer taste.

Serves 6

2 small onions, roughly chopped

1 clove of garlic, roughly chopped

1/2 teaspoon chilli flakes or to taste (optional)

2 tablespoons olive oil

2 medium butternut squash

1 litre chicken stock

1 bay leaf

3 sprigs of fresh parsley

50 g of Parmesan cheese rind

60 ml creme fraiche

freshly ground pepper

roughly shaved Parmesan cheese to serve

Gently fry the onions, garlic and chilli flakes in the olive oil in a large saucepan for about 10 min, or until soft and golden. Meanwhile, cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly dice 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. Liquidize the soup, add the creme fraiche, and season to taste. Serve piping hot scattered with Parmesan cheese shavings.


Butternut squash, so many health benefits that I don’t know where to start. It has been called a super food! It’s low-calorie and high in fibre (good for weight management and possible cholesterol lowering) High in vitamin A (essential vitamin for good eyesight) and packs a nutritional punch with lots of antioxidants and vitamins. Here’s a good article in the Guardian about the health benefits of this also very very tasty vegetable!


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