BUTTERNUT SQUASH SOUP
Butternut squash soup is a wholesome, delicious meal, and each family has their own version – now, here’s one with a twist! Join me along with Emmy nominated recording artist Alfio from NYC as we turn the traditional pumpkin soup recipe into an Italian inspired one – you might be surprised by some of our special ingredients!

Alfio’s website: http://www.alfiomusic.com/

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BUTTERNUT SQUASH SOUP

INGREDIENTS:
5 x medium sized red potatoes
¼ Japanese Pumpkin (Kabocha)
1 x butternut pumpkin/squash
1 x medium size Spanish onion
3 garlic cloves
Fresh basil
Dried chilli
Rosemary
EVOO
Vegetable stock
Salt & Pepper
350ml passata
1 x stock cube (1L water)
Mascarpone (to serve)

UTENSILS:
1 x large, deep non-stick pot
Wooden spoon
Chopping board
Sharp, thick knife
Tablespoon
Wooden spoon

METHOD:
1. Peel the skin off the potatoes, then wash them under running water.
2. Pat them dry and then cut the potatoes in half, then again and into cubes, placing them into a bowl.
3. Next, peel the skin off the Japanese pumpkin and cut it into pieces, making sure you remove any seeds.
4. Cut your butternut squash in half, and then slice off the top and bottom parts before scooping out the seeds using a spoon.
5. Next you need to cut it into pieces and remove the skin, placing everything into a large mixing bowl.
6. Finely dice the Spanish onion along with the garlic cloves and put them to the side and chop up some fresh basil leaves and a few sprigs of rosemary.
7. Put a pot on the stove at a medium-high heat and add 3-4 tablespoons of extra virgin olive oil. Once this has heated up, add the rosemary, onions, garlic and basil.
8. Let this gently simmer, stirring it every so often with a wooden spoon before adding half a cup of vegetable stock.
9. To season, add salt, pepper and dry chilli (if you can handle it!) and continue to mix through.
10. Once the onions have started to soften, add the passata and mix once again, leaving on a medium temperature to cook through.
11. Now it’s time for the key pumpkin soup ingredient – pumpkin! Add in the pumpkin and potatoes you cut up earlier and cover them with the remaining chicken stock and 4 x cups of boiling water.
12. Add 3-4 more fresh basil leaves and a few more sprinkles of salt, then mix through once again.
13. Leave the vegetables on a medium heat for up to 40 minutes (or until it all starts to soften) stirring every 5-10 minutes.
14. Now, using a hand blender, mix the ingredients well while still in the pot, creating a rich, thick puree. You can make it as thick or as smooth as you prefer at this point

HOW TO SERVE
1. Once the butternut squash soup is ready, you can serve it into bowls – our secret touch, is to then add a scoop of mascarpone cream….and mix it through, you will be surprised how incredibly delicious this mix really is!
E ora si mangia, Vincenzo’s Plate…Enjoy!

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