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butternut-squash-soup
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Butternut Squash Soup

Course Soup
Cuisine Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Vincenzo's Plate

Equipment

  • Large deep non-stick pot
  • wooden spoon
  • Chopping-board
  • Sharp thick knife
  • Tablespoon
  • wooden spoon

Ingredients

  • 5 Medium sized red potatoes
  • ¼ Japanese Pumpkin Kabocha
  • Butternut pumpkin/squash
  • Medium size Spanish onion
  • 3 cloves Garlic
  • Fresh basil
  • Dried chilli
  • Rosemary
  • EVOO
  • Vegetable stock
  • Salt & Pepper
  • 350 ml Passata
  • 1 stock Cube 1L water
  • Mascarpone to serve

Instructions

  • 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.
  • 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
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

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