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Parmigiano and Butternut Squash Soup

Erin Griffin
Recipe by Erin Griffin, based on Raise the Root's Caramelized Onion, Butternut Squash and Sweet Potato Soup with Sage, Brown Butter & Garlic Crostini by Chefs MikeC and Mark Dessert, and Jordan's Kitchen's Brodo di Parmigiano Reggiano by Chef Jordan Schachter
Print Recipe
Servings 6

Ingredients
  

BROTH

  • 10 oz. Parmigiano Reggiano rind
  • 8 cups water
  • Salt and pepper to taste

SOUP

  • 1 medium butternut squash cut in half lengthwise and seeded
  • 1 large sweet potato cut in half lengthwise
  • 2 tbsp extra virgin olive oil
  • 2 medium onions thinly sliced
  • 6 each sage leaves thinly sliced
  • ⅛ cup butter
  • ¼ cup parsley minced
  • 1 cup cream optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • Combine Parmigiano Reggiano rind and the water in a sauce pan and bring to a simmer on low. Cover with parchment paper and a lid and simmer until very fragrant, about 2½ hours. (The broth will be even richer if you let it sit overnight with the rinds in.)

While the brother simmers

  • Place the squash and sweet potato halves on a mat-lined baking sheet (or tinfoil) and roast in the oven until tender, 25-35 minutes. Let cool and scoop the flesh from the skins.
  • Heat olive oil in a large saute pan on a high flame. Add the chopped onions, along with some salt & pepper, and saute for about 30-60 seconds. Reduce heat to low and continue to cook, stirring occasionally, for another 30-45 minutes until the onions are nicely caramelized.
  • Melt the butter in a small sauce pan on medium heat and cook until it starts to brown. Remove from the heat, let cool for a few minutes. Add the sage, and set aside.
  • Combine squash, sweet potato, caramelized onions, stock, cream (optional), and the sage brown butter. Use a blender or immersion blender to puree until smooth. Season with salt & pepper to taste.
  • Heat the soup and serve at the office, in cups.