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.

Ingredients

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
Croutons.

Directions

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.


http://www.byvalenti.com


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