Roasted Butternut Squash Soup

6 Mar

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.

Heart-shaped goodness

 

ROASTED BUTTERNUT SQUASH SOUP

1 Medium-sized squash

2 Shallots

1 Big carrot

1 Leek

Celery

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.

Season for success

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.

Ready to go

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!

 

Delicious and velvety

 

 

Vocabulary:

La zucca – winter squash

Le patate – potatoes

La cipolla – onion

Il sedano – celery

Il porro – leek

L’aglio – garlic

La panna – heavy cream

3 Responses to “Roasted Butternut Squash Soup”

  1. Life with Lizzi March 7, 2011 at 8:28 pm #

    great blog, I am such a soup fan, I will have to give this recipe a go asap…. and the photography is great!

    • theitalianfork March 7, 2011 at 10:40 pm #

      Thank you so much! This recipe is so easy and delicious!! Enjoy!

Trackbacks/Pingbacks

  1. Butternut Squash With Pecans And Blue Cheese By Nigella Lawson « The Cooking Channel - March 9, 2011

    […] Roasted Butternut Squash Soup (theitalianfork.com) […]

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