Barilla recipes

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Butternut squash Soup

di Academia Barilla

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Butternut squash Soup
2 hours


First course


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)

Preparation 10 minutes preparation + 2 hours cooking
1. 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

2. Melt butter in a saucepan over medium heat and sauté chopped celery, parsley, basil leaves and sprigs of thyme for 2 - 3 minutes

3. Pour broth in the prepared pumpkin, celery mixture, peeled garlic and grated cheese

4. Season with salt and pepper

5. Stir well and close the lid as tightly as possible

6. Bake in a preheated 450°F oven for a couple of hours

7. Take the whole pumpkin to the table, open and remove garlic

8. With a spoon, scrape the flesh from the peel and process in a blender until creamy

9. If this mixture is too thick, add a bit of hot broth

10. Serve piping hot with a few drops of Traditional Balsamic Vinegar, if desired