Zuppa Di Zucca Cremosa (velvety Butternut Squash Soup)
Zuppa di Zucca Cremosa, or Velvety Butternut Squash Soup, is a classic dish from Mantuan cuisine that is perfect for the fall and winter seasons. This creamy and comforting soup is packed with the rich flavors of roasted butternut squash, aromatic herbs, and a touch of cream.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the roasted butternut squash, vegetable broth, thyme, and nutmeg to the pot. Bring to a simmer and cook for 15 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Baking sheet Immersion blender or regular blender
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Zuppa di Zucca Cremosa with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread for a satisfying meal.
Tips & tricks
For a lighter version, you can substitute the heavy cream with coconut milk for a dairy-free alternative.
Cost
$10