Butternut Squash Soup with Parmesan Croûtes

Ingredients

2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery (peeled with a potato peeler to remove the stringy bits)
1 red chilli
Olive oil
2 kg butternut squash
2 litres chicken or vegetable stock
One sprig of rosemary, leaves picked off and chopped
Salt and pepper

Parsley for garnish (optional)

Belle & Wilde Cheese, Walnut & Smoked Paprika Loaf                                                                                                        Grated Parmesan and/or gruyère cheese (or your favourite tasty cheese)

Method For your Soup

Peel and roughly chop the onions, carrot and celery and soften in a couple of tablespoons of olive oil. Add the chilli, garlic and chopped rosemary and continue to cook for about 10 minutes.

Peel, deseed and roughly chop the squash and add it to the pan with the stock.

Simmer for about 30 minutes or until the squash is tender.

Blend everything to a smooth purée and season to taste with salt and pepper. (You can use a stick blender to do this in the pan for speed and convenience).

Add a splash of cream or crème fraiche if you fancy!

Serve your soup hot with Belle & Wilde Parmesan Croûtes

For your Croûtes

Cut your Belle & Wilde Cheese, Walnut & Parmesan Loaf into slices and arrange on a baking tray. Top each one with with grated parmesan or a mixture of parmesan and gruyère cheese. Bake in the oven until the bread is toasted and the cheese has melted.

This works well with Belle & Wilde’s Original or Rosemary Loaf too!

By the way, you can make the soup several days in advance and it also freezes beautifully.