Acorn / Butternut Squash Soup (Italy)

It doesn't need to be Thanksgiving to try this delicate and flavorful dish that can be serves as an opening course. Is so delicious and healthy that you eat it all year round.This soup comes from the kitchen of my Italian fried Areta. This delicious creamy and buttery soup is the favorite of my family. 
Recipe Acorn / Butternut Squash Soup 

2 Tbsp of olive oil
3 Tbsp unsalted butter
1 yellow onion, medium dice
4 cloves garlic, peeled and minced
1 large Acorn Squash or Butternut squash steamed.
6 cups of water
2 tsp salt
1 tsp black pepper
¼ tsp of nutmeg
2 tbsp fresh flat-leaf parsley to garnish
½ cup of heavy cream, optional- add if you want a rich creamy texture
1/3 cup of Gorgonzola, optional - the flavor is very rich when you added Gorgonzola
Freshly grated Parmesan cheese, optional - to garnish

Steam or boiled the acorn squash. if you boiled reserve the water.
Heat the Olive oil, over medium high heat   and add the butter.
Add garlic and onion until is cook until golden brown. Add the celery and cook for about 5 minutes

Add the squash and cook for about 3 minutes.
Add the water  if you boiled use the water where you boiled the squash.
Add bay leaf, nutmeg. Bring the soup to boil. Lower the heat and cook for 20 minutes.
At this point you can add heavy cream and /0r Gorgonzola cheese .
Add salt and black pepper and cook for 10 more minutes

Garnish the soup with parsley and Parmesan cheese.
You can enjoy it this soup with a White Wine Chardonnay or dry Riesling.
For a Latin twist garnish with a good amount of fresh chopped cilantro instead of Parsley.

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