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Crema di Zucca

Serves 4 to 6 Soup vegetarian, Soups

Crema di Zucca

In the heart of Lombardy, Crema di Zucca graces the table as a comforting nod to the changing seasons. This dish is a staple in Italian homes during the cooler months, when butternut squash is abundant. It's a simple, yet elegant soup, prepared with a generous splash of olive oil and seasoned with the experienced hand of a home cook. The recipe is passed down through generations, capturing the essence of Italian family cooking without the need for ceremony.

Crema di Zucca is a velvety embrace of sweet butternut squash, enriched with a creamy touch and the nutty depth of Parmigiano-Reggiano. The gentle warmth of nutmeg whispers through each spoonful, balanced by the savory undertones of garlic and onion. Finished with a drizzle of olive oil, it offers a harmonious blend of flavors that soothe and satisfy, inviting you to savor each rich, luscious sip.

Ingredients

  • 1 kgbutternut squash — peeled and cubed
  • 1onion — chopped
  • 2 clovesgarlic — minced
  • 1 Lvegetable broth
  • 100 mlheavy cream
  • 3 tbspextra virgin olive oil
  • 40 gParmigiano-Reggiano — grated
  • 1 pinchfreshly grated nutmeg
  • to tastefine sea salt and white pepper

Method

  1. Begin by preparing a soffritto. In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Finely chop 1 onion and mince 2 cloves of garlic. Add them to the pot, stirring occasionally, and cook until the onion becomes translucent and the garlic is fragrant, taking care not to let them brown.
  2. Peel and remove the seeds from 1 kg of butternut squash, then cut it into roughly 2 cm cubes. Add the squash to the pot with the softened onion and garlic. Stir to coat the squash in the oil and soffritto, allowing it to absorb the flavors for about 2 minutes.
  3. Pour in 1 liter of vegetable broth, ensuring the squash is fully submerged. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain this gentle simmer and cook until the squash is tender enough to be easily pierced with a fork, which should take about 20-25 minutes.
  4. Once the squash is tender, remove the pot from the heat. Use an immersion blender to puree the mixture directly in the pot until it becomes a smooth and creamy consistency. If you don't have an immersion blender, carefully transfer the mixture to a countertop blender in batches, then return it to the pot.
  5. Stir in 100 ml of heavy cream, mixing until fully incorporated. Add a pinch of freshly grated nutmeg, and season with fine sea salt and white pepper to taste. The nutmeg should add a warm, subtle aroma that complements the sweetness of the squash.
  6. Return the pot to low heat and allow the crema to gently warm through, stirring occasionally. Grate 40 g of Parmigiano-Reggiano and stir it into the soup until it melts completely, adding a rich, savory depth to the dish.
  7. Taste the crema one final time, adjusting the salt and pepper as needed. Serve the Crema di Zucca hot, drizzling a touch more extra virgin olive oil on top for added richness, and garnish with additional grated Parmigiano-Reggiano if desired.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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