Butternut Squash And Parmesan Soup

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

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Steps

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Gently fry onions , garlic , and chili flakes in olive oil in a large saucepan for about 10 minutes , or until soft and golden.

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Meanwhile cut off the tough skin of the butternut squash.

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Scrape out and discard the seeds , then roughly chop the flesh and stir it into the sauteed onions.

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Cover and continue to cook , stirring occasionally , until the squash begins to soften.

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Add the stock , herbs , and parmesan rind and simmer gently for 45 minutes , or until the squash is meltingly soft.

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Discard the herbs and parmesan rind , scraping any gooey cheese into the soup.

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In a blender , process the soup , add the creme fraiche , and season to taste.

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Serve piping hot with parmesan cheese shavings.

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Ingredients

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onions, garlic clove, chili flakes, olive oil, butternut squash, chicken stock, bay leaf, fresh parsley, parmesan rind, creme fraiche, salt & freshly ground black pepper, parmesan cheese