Crema Di Zucca — Creamy Italian Butternut Squash (or Pumpkin) Soup!

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a low-cost alternative, chicken broth adds flavor.

Wash the butternut squash and cut it in half.

Cut the bell end off the squash for a flat surface.

Scoop out the seeds from the bottom bell part of the squash with a large spoon.

Season the squash with salt and drizzle with olive oil.

Press the squash cut side down into a roasting pan and pierce the skin with a knife.

Preheat the oven to 200°C (400°F).

Slice one large white onion in half and peel the skin back, keeping the pieces large.

Place the onion in the oven to roast with the squash.

Roast the squash for about 30 to 45 minutes, until a knife slides in easily.

Cut a small ciabatta loaf into cubes for croutons and drizzle with olive oil and sprinkle with salt.

Roast the croutons in the oven for about 10 to 15 minutes.

Peel one large potato (about 200 grams) and chop it into 1-inch cubes.

Add the potato cubes to a pot and cover with about 2 liters of water or stock.

Once the squash and onion are cool, scoop out the flesh of the squash and add it to the pot.

Turn the pot of water with the potatoes to high heat and add the roasted onions once the potatoes are mostly cooked through.

Boil everything together for a few minutes, checking that the potatoes are very soft.

Add 1/4 tsp of cinnamon and 1/4 tsp of nutmeg, stirring to combine.

Blend the soup using an immersion blender until creamy, or mash by hand for a chunkier texture.

Taste the soup and season with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens