Butternut Squash Soup: A Recipe with Grana Padano PDO

There are few things that feel like fall as much as a warm and cozy bowl of butternut squash soup. This recipe is taken to the next level with crispy chickpeas, thyme-infused croutons and decadent shavings of Grana Padano PDO. Crumbly and grainy, Grana Padano PDO is nutty and flavorful, with aromas of butter and hay. Aged a minimum of 9 months, it grows more savory and complex, with a more grainy texture, the older it gets.

Ingredients for 4 people

• 1/2 cup canned chickpeas, drained and rinsed
• 6 tbsp extra virgin olive oil, divided, plus more for serving
• 21 oz cubed butternut squash
• 1 small Russet potato, peeled and diced
• 4 slices sourdough bread
• 1 tsp fresh thyme leaves
• 6 oz Grana Padano, shaved

How to make Butternut Squash Soup

1. Preheat the oven to 400°F. In a large bowl, combine the chickpeas and 2 tbsp olive oil. Season with salt and pepper. Transfer to a parchment-lined baking sheet and bake for 10 minutes, until crispy.
2. Meanwhile, in a large nonstick skillet over medium heat, heat 2 tbsp olive oil. Add the butternut squash and cook for 2–3 minutes. Add the potatoes and cover with water until 3/4 full. Season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook on low heat for 40 minutes, until tender, adding more water if needed.
3. Meanwhile, cut the bread into cubes and arrange on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil. Season with salt and the thyme. Toss until the bread is evenly coated, then bake for 10 minutes, until crisp.
4. Allow the soup to cool slightly. Transfer to a standard blender, or use an immersion blender, and blend until smooth. Divide among bowls and garnish with the chickpeas, croutons, a drizzle of extra virgin olive oil and flakes of Grana Padano PDO.