↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Italian Cream of Butternut Squash Soup (Passato Di Zucca)
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Italian Passato Di Peperone Giallo
by HappyCook80
Italian Passato di peperone giallo 1 medium red or yellow onion, minced 1 medium carrot, minced 1 medium celery rib, minced 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 3 1/2
by HappyCook80
Italian Passato di peperone giallo 1 medium red or yellow onion, minced 1 medium carrot, minced 1 medium celery rib, minced 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 3 1/2
Butternut Squash And Tomato Soup
by suemunzlinger
Servings: 4 2 tablespoons olive oil, divided 1 medium butternut squash, halved, seeded 2 garlic cloves, peeled 1 onion, chopped 2 teaspoons grated peeled ginger or 1/2 teaspoon d
by suemunzlinger
Servings: 4 2 tablespoons olive oil, divided 1 medium butternut squash, halved, seeded 2 garlic cloves, peeled 1 onion, chopped 2 teaspoons grated peeled ginger or 1/2 teaspoon d
Butternut Squash Kale Soup
by suemunzlinger
12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can
by suemunzlinger
12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can
Butternut Squash Soup W/ Apple
by suemunzlinger
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b
by suemunzlinger
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b
Butternut Squash Soup (healthier)
by jscookbook
Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi
by jscookbook
Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi
view more member recipes
related CDKitchen recipes
Butternut Squash and Apple Soup With Toasted Pumpkin Seeds
Cold Butternut Squash Soup
Butternut Squash and Apple Soup
Simon Pearce Butternut Squash Bisque
Butternut Squash Fries
Curried Apple And Butternut Squash Soup
Caribbean Chicken & Butternut Squash
Pointe in Tyme's Bourbon Butternut Squash Soup
Butternut Squash Soup With Roasted Poblano Peppers
Beef With Butternut Squash And Szechuan Pepper