Savory Butternut Squash Soup Recipe

Savory Butternut Squash Soup Recipe

Buongiorno miei amata amici!

In quest for incorporating more fruits and vegetables in our diet I bought a butternut squash at Silveyville Farm last week, while visiting their pumpkin patch. The owner was kind enough to spend time teaching me how to pick out a butternut squash for good flavor and ripeness. Nothing like a farmer to give you insights on the produce they grow.  She also shared with me her recipe for soup which sounds delicious, but was not Italian, so I pursued a different plan of preparation.

Savory Butternut Squash Soup Recipe

The next decision was whether to make a Cream of Butternut Squash soup or a chunky version. Since I was running out of time, I decided to make it as our main dish. My husband insists if soup is going to be the main dish, it better have plenty to of food to chew. He does not want to slurp or drink his dinner.  So here is what I came up with.

Savory Butternut Squash Soup Recipe

Ingredients:

• 2 Tablespoons of Extra Virgin Olive Oil
• 2 Tablespoons of Butter
• 1 Onion, finely chopped
• 4 Garlic cloves, finely chopped
• 1 carrot, finely chopped
• 2 stalks of celery, finely chopped
• 1/2 teaspoon Red Pepper flakes
• Salt to taste
• 3 Tablespoons of Fresh Oregano
• 1 Pound of Bacon or Italian Sausage, cut into bite-sized pieces
• 6 Cups of Chicken Bouillon or Broth
• 1 Large Butternut Squash, peeled and cut into cubes
• 2 Cups or 1 Jar of your favorite Marinara or Pomodoro Sauce
• 1-2 Cups of Parmesan & Romano Cheese
• Optional: Basil, Italian Parsley, 1 Cup of Yellow Cornmeal, Sour Cream, and Chives.

Directions:

In a large saucepan, saute the olive oil, butter, onion, garlic, carrots, celery, red pepper, and Oregano until they are slightly tender. Then add the bacon or Italian sausage and saute until cooked.

Add the chicken bouillon (reserve 2 cups if you will be adding cornmeal) and Butternut squash. After butternut squash is slightly tender, add the marinara. Bring to a boil and if you are going add the cornmeal, now is the time to stir it into the 2 cups of cold bouillon and then add it to the soup (this is making Polenta). Simmer at a lower heat until the squash and cornmeal are finished cooking.

If you are going to add Fresh Basil and/or Parsley, now is the time to stir it in. Serve in bowls and sprinkle with Parmesan/Romano or a dollop of sour cream and chives and a side of Italian Bread with butter.