Butternut squash and Parmigiano-Reggiano cheese soup

Butternut squash and Parmigiano-Reggiano cheese soup. Wine suggestion: White Douro. Serves 4

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 large sprig of rosemary, leaves only
• 1 sprig of sage, leaves only
• 675g butternut squash, peeled, de-seeded and cut into cubes
• 750ml vegetable stock
• 100g Parmigiano-Reggiano cheese, grated
• Salt and black pepper, to season

Preparation:

1. This soup will last for up to three days in the fridge – or why not make a batch and freeze in portions?
2. Preheat the oven to gas mark 4/180°C. Heat the oil in a large saucepan and add the onion, garlic, rosemary and sage and cook for 3-4 minutes until softened. Add the butternut squash and gently cook for 5 minutes. Pour in the vegetable stock and bring to the boil. Simmer for 20-30 minutes until the butternut squash is tender.
3. Meanwhile make the crisps. Line a baking tray with baking parchment. Divide 30g grated Parmigiano-Reggiano cheese into eight piles on the baking sheet, spread apart and press down to flatten slightly. Bake the cheese in the oven for 5 minutes or until just melted. Remove from the oven and leave until cold (while hot, you could shape them around a small rolling pin or wooden spoon if wished).
4. Purée the soup in a blender or food processor until smooth and season with salt and pepper. Return the soup to a clean pan and stir in the remaining Parmigiano-Reggiano cheese. Gently heat until the cheese has melted and the soup is warmed through. Check seasoning and serve in bowls with the Parmigiano-Reggiano cheese crisps.