Butternut Squash and Potato Soup

Butternut-Squash-and-Potato-SoupButternut 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.

Serves 4

INGREDIENTS

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

Salt

METHOD

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.

tempting-spoon-pattern-RED-03TEMPTING TIPS

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.

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