Butternut squash will keep for months in a cool, dry place and the other day, thinking that the summer seems still so far away, I decided it was just the right time to use this beautiful winter treasure left, to make a delicate soup. The flesh of a butternut squash can be applied to many different types of recipes. I love it for its sweet flavour, silky texture and versatility in the kitchen. The zest of a lemon adds that extra special note to this soup which will make it one of your favourite.
1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons of extra-virgin olive oil
300 g of butternut squash pulp, peeled and sliced
A big potato (about 300 g), peeled and diced
1 tablespoon of tomato puree
2 tablespoons g of freshly grated Parmigiano Reggiano cheese
1 big unwaxed lemon
Black pepper, freshly ground
Cut the squash in half and remove its seeds and fibres with a spoon. Peel the squash with a vegetable peeler, cut it thin slices. Peel the potato and diced it.
Place a stainless steel saucepan over a gentle heat, add the extra-virgin olive oil, the chopped onion and one minced clove of garlic. Cover and sweat for a couple of minutes, until soft and translucent.
Add the sliced butternut squash and the diced potato, cooking it for 4-5 minutes. Pour 300 ml of hot water in the pan, add 1 tablespoon of tomato puree and some salt.
Put the lid on and leave it to cook on a medium heat for about 30-35 minutes until the vegetables are tender, stirring occasionally.
Use an immersion blender or let the soup cool slightly and transfer it to a traditional blender, add 2 tablespoons of Parmigiano Reggiano and blend until smooth.
Add some lemon zest, freshly ground black pepper and a drizzle of extra-virgin olive oil on each portion before serving it.
With the quantities above you will get starter portions but if you fancy more of this delicate, velvety soup, this recipe is very easy to double. To add a tangy note and a great punch of taste to impress friends and family, garnish each serving with crumbled Gorgonzola or blue cheese.
That sounds delicious, Antonietta! Very delicate combination of flavours!