I had never really seen a vegetable shaped like the butternut square before moving to the United States. I’ve eaten plenty of winter squash, but the round looking kind. In Lombardy, the region where I am from, winter squash is a friendly face. My mom used to make a killer squash risotto, which I hated until I was old enough to really appreciate the distinct sweet taste. Big chunks of zucca in a juicy layer of steamy rice – how can you go wrong? Another prelibatezza, delicacy, is the revered ravioli alla zucca, squash ravioli.
For this task, however, I wanted to soup it up. I came up my own recipe. The result was surprisingly good.
ROASTED BUTTERNUT SQUASH SOUP
1 Medium-sized squash
1 Big carrot
2 Blue potatoes
3 Cloves of garlic…(I’m Italian, I can’t resist)
1 Cup of chicken stock
2 Tablespoons of heavy cream
Hint of wine
Salt and Pepper
Before prepping the squash, pre-heat the oven at 400 F. Wash and cut the squash, place it in a baking sheet and season it with salt and pepper.
I decided to roast the squash to enhance its sweetness and give it a more defined flavor. Leave the squash in the oven for about 40 minutes or until tender.
In the meantime, dice the shallots, celery, potatoes, carrot and leek and add them to the pot with garlic and olive oil. I chose to use blue potatoes because of two simple reasons: they are adorable — I mean, they are blue — and because they have a sweetness that I thought could pair well with the squash.
Splash the veggies with a bit of white wine and cook for about 10 minutes. Add the squash. Season the ingredients again and add the roasted squash (after it cooled). Cook together for another 5 minutes and add the chicken stock. The last step is to add the heavy cream. Let the ingredients come to a boil and cover the pot for about 10 minutes.
With a hand blender, puree the ingredients until desired texture.
Pour it in a bowl, sprinkle with a bit of extra virgin olive oil and Italian parsley. Buon Appetito!
La zucca – winter squash
Le patate – potatoes
La cipolla – onion
Il sedano – celery
Il porro – leek
L’aglio – garlic
La panna – heavy cream