The Butternut Squash and Leek Soup is a very simple and delicious recipe. This dish is suitable for autumn dinners, creamy and tasty with the addition of cream, scented with rosemary and nutmeg, and can be enriched with croutons. For preparing the soup, the best option would be the butternut squash, which is pear-shaped with a smooth and tender skin, but it might not always be available, so you can also use the Mantovana squash, although it has an irregular and difficult-to-cut skin.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 291.80 (Kcal)
- Carbohydrates 31.64 (g) of which sugars 9.59 (g)
- Proteins 4.25 (g)
- Fat 18.95 (g) of which saturated 2.16 (g)of which unsaturated 0.27 (g)
- Fibers 4.65 (g)
- Sodium 768.72 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs Mantovana squash (clean weight)
- 3.5 oz leek
- 2 tbsps extra virgin olive oil
- 2 cups vegetable broth
- 2 tbsps heavy cream
- 1 sprig rosemary
- 1 pinch nutmeg (ground)
Tools
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- Knife
- Cutting Board
- Saucepan
- Immersion Blender
Steps
Slice the leek into rounds and cut the squash into cubes, removing fibers, seeds, and skin. Place them in a pan with the oil and let them sauté over medium heat, taking care not to burn them. Pour in the hot and salted broth to cover the squash, add a sprig of rosemary (better if tied to prevent scattering the needles), and let it cook covered over low heat for 25 minutes.
After the time has passed, you will see there is little liquid left. Remove the rosemary and puree with the immersion blender. Add the cream, a pinch of nutmeg, check the seasoning and mix. Serve the Soup with toasted croutons or simply garnish with some rosemary needles.
