Irresistible Butternut Squash Soup
I made this two nights in a row. It’s that good.
What You’ll Need:
the narrower part of a large butternut squash (or a whole small one).
oregano (or rosemary/sage/thyme)
1 clove garlic
splash of red wine + a glass to enjoy with dinner
salt, qb (quanto basta = when it’s enough/to taste)
OPTIONAL (RECOMMENDED) ADD-INS:
freshly grated parmigiano reggiano
fresh herbed ricotta
drops of balsamic vinegar
boil about 1-2 inches of water in a large pan with a little salt and oil.
cut in half and place face up in the pan.
cover and steam the squash until super soft (about 15-20 mins)
remove from heat
gut the squash into a blender with the water you used to steam (only fill half the blender, discard any excess water)
sauté 1 whole clove garlic with oil in the same pan with oregano(without the water at this point)
add the browned garlic to the blender
blend squash and garlic until smooth keeping pan on low heat
immediately pour the purée into the pan stirring constantly
stir in about 1/4 cup red wine and salt to taste
cover and let simmer for about 15-20
For the Optional Add-Ins:
stir in some freshly grated Parmigiano Reggiano DOP
I made some Parmigiano Reggiano DOP crisps in the oven to sprinkle on top for Davide, which is what you see in the photo
In a small bowl, whip some fresh ricotta, olive oil, herbs, and freshly cracked black pepper with a fork
Aceto Balsamico di Modena IGP