Butternut Squash and Potato Soup

1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons of extra-virgin olive oil
300 g of butternut squash pulp, peeled and sliced
A big potato (about 300 g), peeled and diced
1 tablespoon of tomato puree
2 tablespoons g of freshly grated Parmigiano Reggiano cheese
1 big unwaxed lemon
Black pepper, freshly ground

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