- Prep Time
- Cook Time
- Difficulty Level Beginner
BUTTERNUT SQUASH SOUP
Butternut squash soup is a wholesome, delicious meal, and each family has their own version – now, here’s one with a twist! Join me along with Emmy nominated recording artist Alfio from NYC as we turn the traditional pumpkin soup recipe into an Italian inspired one – you might be surprised by some of our special ingredients!
5 x medium sized red potatoes
¼ Japanese Pumpkin (Kabocha)
1 x butternut pumpkin/squash
1 x medium size Spanish onion
3 garlic cloves
Salt & Pepper
1 x stock cube (1L water)
Mascarpone (to serve)
1 x large, deep non-stick pot
Sharp, thick knife
- Peel the skin off the potatoes, then wash them under running water.
- Pat them dry and then cut the potatoes in half, then again and into cubes, placing them into a bowl.
- Next, peel the skin off the Japanese pumpkin and cut it into pieces, making sure you remove any seeds.
- Cut your butternut squash in half, and then slice off the top and bottom parts before scooping out the seeds using a spoon.
- Next you need to cut it into pieces and remove the skin, placing everything into a large mixing bowl.
- Finely dice the Spanish onion along with the garlic cloves and put them to the side and chop up some fresh basil leaves and a few sprigs of rosemary.
- Put a pot on the stove at a medium-high heat and add 3-4 tablespoons of extra virgin olive oil. Once this has heated up, add the rosemary, onions, garlic and basil.
- Let this gently simmer, stirring it every so often with a wooden spoon before adding half a cup of vegetable stock.
- To season, add salt, pepper and dry chilli (if you can handle it!) and continue to mix through.
- Once the onions have started to soften, add the passata and mix once again, leaving on a medium temperature to cook through.
- Now it’s time for the key pumpkin soup ingredient – pumpkin! Add in the pumpkin and potatoes you cut up earlier and cover them with the remaining chicken stock and 4 x cups of boiling water.
- Add 3-4 more fresh basil leaves and a few more sprinkles of salt, then mix through once again.
- Leave the vegetables on a medium heat for up to 40 minutes (or until it all starts to soften) stirring every 5-10 minutes.
ALFIO’S TIP: Leave to cool for at least 10 minutes before blending so it is not too hot to work with and you don’t burn yourself!
- Now, using a hand blender, mix the ingredients well while still in the pot, creating a rich, thick puree. You can make it as thick or as smooth as you prefer at this point
HOW TO SERVE
- Once the butternut squash soup is ready, you can serve it into bowls – our secret touch, is to then add a scoop of mascarpone cream….and mix it through, you will be surprised how incredibly delicious this mix really is!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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