Irresistible Butternut Squash Soup

I made this two nights in a row. It’s that good.

What You’ll Need:

(Serves 2)

  • 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

Preparation:

  • 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

anti-inflammatory, endometriosis, food, health, wellnessAlyssa D'Adamofood, goodfood, soup, winter, seasonaleating, italy, italia, cooking, homemade, hearty, antiinflammatory, endometriosi, endometriosisComment