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.
Crema di Zucca (Butternut Squash Cream Soup)Course: Food, Manuela’s JournalCuisine: ItalianDifficulty: Easy
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 cut in cubes.
- Simmer until squash and celery are soft. Approximately 30-40 minutes.
- Once fully cooked, turn the heat off and let sit until cooled.
- With a perforated spoon remove the squash, garlic and celery from the pan, and place in a blender, adding a little bit of the brodo.
- Blitz until smooth. If necessary add more of brodo.
- Save the rest of the brodo for other recipes in the refrigerator for 2-3 days or freeze it for up to 6 months.
- Return the blitzed squash to the pan and add the cream, salt and pepper to taste. Simmer for 1-2 minutes.
- If soup is too thick, add some of the leftover brodo in small increments while mixing until the desired consistency is achieved.
- Ladle into individual bowls and serve with croutons.
- Buon Appetito! =)