HappyCook80's Recipe

Italian Cream of Butternut Squash Soup (Passato Di Zucca)

Category: Recipes

Italian Cream of Butternut Squash Soup (Passato Di Zucca)

2 small butternut squash, peeled, seeded, cut into 1 inch cubes
5 tablespoons unsalted butter
3 tablespoons semolina
1 large egg, lightly beaten
salt, to taste
1 quart beef broth
4 3/4 inch thick slices rustic bread, cut into 1 inch cubes
2 tablespoons chopped fresh Italian parsley

Put the squash in a medium saucepan, cover with water, and cook over medium heat for 30 minutes. Drain and pat dry, then pass through a food mill or crush with a hand masher.

Heat 3 tablespoons butter in a skillet and sauté the mashed squash for 4 minutes over medium heat, stirring constantly. Add the
semolina, pouring in a steady stream and whisking until the mixture attains a pastelike consistency. Add the egg and continue to whisk until the ingredients are well blended. Season with salt and transfer
to a soup pot.

Cook the squash mixture over low heat until heated through. Add the broth in a slow, steady stream and cook for 30 minutes, stirring constantly for the first 10 minutes and then occasionally.

Meanwhile, heat the remaining butter in a skillet and panfry the bread, tossing with a spatula until all sides are toasted.

To serve, divide the soup among four bowls, add a few croutons to each bowl, and sprinkle with parsley.
Serves 4.