Prepare the broth: boil the water with the carrot, potato, onion, celery and parsley. And a pinch of salt, simmer for 40 minutes.
Peel the potatoes and dice. Peel and dice the shallot, squash and carrots.
Sauté the shallot in two tablespoons of oil, add the other vegetables, cover with broth and simmer for 30 minutes.
Blend adding a little hot water to reach a soft, dense consistency,
Cut and dice the bread and toast in the oven at 180° for five minutes, then sauté quickly in a skillet with a touch of oil and rosemary needles to savour well.
Dish up the soup in individual bowls and top with a couple of thin slices of CUOR DI FASSA cheese.
Wait until the cheese melts, add the croutons and a touch of freshly ground pepper and serve.