Firstly, reserve the rind from the Parmigiano Reggiano and cut into chunks.Melt butter and fry the onion until softened, then add the butternut squash, vegetable stock and Parmigiano Reggiano rind. Heat until simmering and cook until vegetables are soft and tender.
Remove the ring and transfer the soup to a blender, add grated cheese and blend. Return to the saucepan; add milk and season accordingly once hot.
Parmigiano Reggiano cheese, known as’Parmesan’, is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago. Totally natural – it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.
The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product – It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.
Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.