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Ingredients for 4 people
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- 4 pound Butternut squash
- ¾ cup grated Parmigiano Reggiano cheese
- 2 tablespoons chopped parsley
- 4 basil leaves
- 1 celery rib
- 2 sprigs thyme
- 1 clove garlic
- Vegetable broth as needed
- 2 tablespoons butter
- Salt and pepper to taste
- Traditional Balsamic Vinegar from Modena aged 12 years to taste (optional)
Le Ricette
Butternut squash Soup
di Academia Barilla
PREPARATION TIME
140 min
140 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Lombardia
Lombardia
Tags
Ingredients for 4 people
4 pound Butternut squash
¾ cup grated Parmigiano Reggiano cheese
2 tablespoons chopped parsley
4 basil leaves
1 celery rib
2 sprigs thyme
1 clove garlic
Vegetable broth as needed
2 tablespoons butter
Salt and pepper to taste
Traditional Balsamic Vinegar from Modena aged 12 years to taste (optional)
Ingredients
Preparation 10 minutes preparation + 120 minutes cooking
Cut an opening around the stem end of the pumpkin, so that you will have a tureen with its lid, and remove all seeds and strings.
Melt butter in a saucepan over medium heat and sauté chopped celery, parsley, basil leaves and sprigs of thyme for 2 - 3 minutes.
Pour broth in the prepared pumpkin, celery mixture, peeled garlic and grated cheese. Season with salt and pepper.
Stir well and close the lid as tightly as possible.
Bake in a preheated 450°F oven for a couple of hours.
Take the whole pumpkin to the table, open and remove garlic.
With a spoon, scrape the flesh from the peel and process in a blender until creamy.
If this mixture is too thick, add a bit of hot broth.
Serve piping hot with a few drops of Traditional Balsamic Vinegar, if desired.
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