{"id":3215,"date":"2014-01-26T18:27:11","date_gmt":"2014-01-26T23:27:11","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3215"},"modified":"2022-05-11T05:57:56","modified_gmt":"2022-05-11T09:57:56","slug":"parmigiano-and-butternut-squash-soup-aka-stone-soup-winter-edition","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/parmigiano-and-butternut-squash-soup-aka-stone-soup-winter-edition\/","title":{"rendered":"Parmigiano and Butternut Squash Soup (aka, Stone Soup, Winter Edition)"},"content":{"rendered":"

Out here in the Bay Area, networking is what it’s all about.<\/p>\n

Erin, the office manager here at culture’s<\/em> west coast office, ended up with a couple loose Parmigiano-Reggiano<\/a> rinds from yours truly. During our recent cold snap (40 degrees!) she decided to hybridize a Parm’ broth recipe I picked up from Jordan’s Kitchen<\/a> with her favorite winter squash soup from the folks at Raise the Root<\/a>.<\/p>\n

The result was an exceedingly rich and satisfying dish that cut the caramel sweetness of roasted squash and sweet potato with a light but savory cheese-broth base. The addition of the brown-butter sage and optional cream can make this a dairy trifecta!<\/p>\n

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Parmigiano and Butternut Squash Soup<\/h2>\n
<\/div>\nErin Griffin<\/span>\n
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Recipe by Erin Griffin, based on Raise the Root<\/a>'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<\/a>'s Brodo di Parmigiano Reggiano<\/a> by Chef Jordan Schachter<\/div>\n
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Servings <\/span>6<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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BROTH<\/h4>
  • 10<\/span> oz.<\/span> Parmigiano Reggiano rind<\/span><\/li>
  • 8<\/span> cups<\/span> water<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li><\/ul><\/div>

    SOUP<\/h4>
    • 1<\/span> medium butternut squash<\/span> cut in half lengthwise and seeded<\/span><\/li>
    • 1<\/span> large sweet potato<\/span> cut in half lengthwise<\/span><\/li>
    • 2<\/span> tbsp<\/span> extra virgin olive oil<\/span><\/li>
    • 2<\/span> medium onions<\/span> thinly sliced<\/span><\/li>
    • 6<\/span> each sage leaves<\/span> thinly sliced<\/span><\/li>
    • \u215b<\/span> cup<\/span> butter<\/span><\/li>
    • \u00bc<\/span> cup<\/span> parsley<\/span> minced<\/span><\/li>
    • 1<\/span> cup<\/span> cream<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
      <\/div> <\/h3>
      • Preheat the oven to 400 degrees.<\/div><\/li>
      • 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 2\u00bd hours. (The broth will be even richer if you let it sit overnight with the rinds in.)<\/div><\/li><\/ul><\/div>

        While the brother simmers<\/h4>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • Heat the soup and serve at the office, in cups.<\/div><\/li><\/ul><\/div><\/div>\n
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          <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

          Out here in the Bay Area, networking is what it’s all about. Erin, the office manager here at culture’s west coast office, ended up with a couple loose Parmigiano-Reggiano rinds from yours truly. During our recent cold snap (40 degrees!) she decided to hybridize a Parm’ broth recipe I picked up from Jordan’s Kitchen with her […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[316],"coauthors":[68],"class_list":["post-3215","post","type-post","status-publish","format-standard","hentry","category-blog","tag-staff"],"acf":[],"yoast_head":"\nParmigiano and Butternut Squash Soup (aka, Stone Soup, Winter Edition) - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/parmigiano-and-butternut-squash-soup-aka-stone-soup-winter-edition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmigiano and Butternut Squash Soup (aka, Stone Soup, Winter Edition)\" \/>\n<meta property=\"og:description\" content=\"Out here in the Bay Area, networking is what it’s all about. 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