How to make Crema di Zucca

Why cooks start here

Crema di Zucca is cooked the way Lombardy cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.