Butternut Squash Soup

4 servings

60 minutes

Pumpkin soup is a true embodiment of the warmth and comfort of Italian cuisine. Its velvety texture and rich, slightly sweet flavor with spicy notes of nutmeg make it an ideal dish for autumn and winter evenings. The roots of this recipe trace back to Tuscan culinary traditions where simple yet exquisite ingredients transform into a work of art. Vegetable broth adds depth to the flavor while cream adds softness, creating a harmonious balance. It is served with crispy bread that complements its delicate consistency. This dish not only warms the body but also brings joy to anyone who appreciates refined yet accessible cuisine.

Energy value per serving

• Calories: 144.8
• Proteins: 3.8g
• Fats: 2.4g
• Carbohydrates: 27.5g

Ingredients

• Vegetable broth: 500 ml
• Butternut squash: 750 g
• Onion: 2 head
• Garlic: 2 clove
• Ground nutmeg: 0.3 tsp
• Cream: 3 tbsp
• Salt: to taste

Cooking steps

1. Cut the pumpkin into 1.5 cm cubes and finely chop the onion. Halve the garlic cloves.

   Required ingredients:

   • Butternut squash: 750 g
   • Onion: 2 heads
   • Garlic: 2 cloves

2. Pour broth and 500 ml of water into a thick-walled pot and bring to a boil. Add pumpkin, onion, and garlic, and wait for the mixture to boil again. Reduce the heat and cook for 15 minutes, or until the pumpkin is soft.

   Required ingredients:

   • Vegetable broth: 500 ml
   • Butternut squash: 750 g
   • Onion: 2 heads
   • Garlic: 2 cloves

3. Strain the vegetables through a sieve, but do not discard the liquid. Blend the pumpkin mixture until smooth (you may need to add some of the remaining liquid). Pour the pumpkin puree back into the pot, dilute with liquid to achieve the desired consistency. Add nutmeg and salt to taste.

   Required ingredients:

   • Ground nutmeg: 0.3 teaspoon
   • Salt:  to taste

4. Pour the soup into bowls and decorate with a spiral pattern of cream. Serve with warm crusty bread.

   Required ingredients:

   • Cream: 3 tablespoons