Velvety Kabocha Squash Soup [Vellutata di Zucca Mantovana]
Author: Very EATalian
Recipe type: Soup
Serves: 4-5
Ingredients
20 oz (550 g) kabocha squash, seeded, peeled and cut into 1-inch chunks
1 medium potato (about 3.5 oz or 100 g), roughly chopped
1 small onion (about 2.5 oz or 75 g), roughly chopped
½ leek (about 2 oz or 50 g), roughly sliced
5½ cups (1.3 l) water
salt and pepper to taste
heavy cream
5-6 sage leaves
extra-virgin olive oil
paprika (optional)
Parmigiano Reggiano cheese, grated (optional)
Instructions
Add all clean and cut veggies into a big pot. Add 1.3 lt of water in it and place it over medium-high heat. Bring water to a boil, lower the heat and cover. Cook for about 30-40 minutes, or until all vegetables are tender and completely cooked through.
Add salt and pepper to taste and add bit of extra-virgin olive oil. To serve, add a drizzle of heavy cream in each bowl and garnish with one or two sage leaves. I love to sprinkle a bit of paprika and grated Parmigiano Reggiano cheese on my soup...but they're totally optional.
Notes
*To make the soup less dense, add a bit of water and cook for a couple more minutes. To make the soup denser, in a separate small bowl dilute 1 tsp of corn starch in ¼ cup of cold water; add mixture to the soup and cook it for a few more minutes, until thicker.
Recipe by Very EATalian at https://www.veryeatalian.com/velvety-kabocha-squash-soup/