Crema di Zucca (Butternut Squash Cream Soup)

Published on October 29th, 2015 - Updated August 1, 2016 No Comments
Crema di Zucca - Ricetta della mamma

©Mark Stout / Fotolia

My mom’s simple and nutritious recipe, perfect for those cold fall and winter days, or for when you just want to crawl up in bed and bundle up.


Servings 4
1 medium to large butternut squash, cleaned, peeled and cut in large squares.
1 litter of brodo di pollo (fresh chicken broth)
2 large garlic teeth (cloves)
1 celery stalk
1 cup of heavy cream
Salt & pepper to taste


In a large saucepan add the brodo, the celery stalk and the garlic. Bring to a rolling boil. Add the butternut squash, lower the heat and cook until squash and celery are soft. Let it sit until cooled. Drain the squash/garlic/celery saving some of the brodo and add it to a blender with a bit of the brodo. Blend until smooth. Return the mixture to the saucepan and add the cream, salt and pepper to taste. Simmer for 1-2 minutes. If soup is too thick, add brodo in small increments while mixing until the desired consistency is achieved. Ladle into individual bowls and serve with croutons.

Buon Appetito! =)

Manuela Valenti is a Psychopedagogist, Professional International Artist, Fashion Model, soon to be Chemist, wife and mother of 3. She is the CEO and founder of By Valenti Organics, Manuela Valenti Studio & Gallery and other companies.

Thursday, October 29th, 2015  |   permalink  |   Comments  |  
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