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🥣 Super simple soup.
Perfect for these coldddd days.
Just four ingredients - onion, garlic, squash or pumpkin and potatoes - plus a little seasoning.
Warming, comforting, easy to make. Pureed to obtain a vellutata (smooth and velvety soup, in Italian).
P.S.: use fresh bay leaves, if you can, they have so much more taste than dried ones. And save the recipe for when you don’t have a lot of time: it’s really quick to prepare.
𝓢𝓾𝓹𝓮𝓻 𝓢𝓲𝓶𝓹𝓵𝓮 𝓢𝓸𝓾𝓹 - 𝓥𝓮𝓵𝓵𝓾𝓽𝓪𝓽𝓪 𝓭𝓲 𝔃𝓾𝓬𝓬𝓪 𝓮 𝓹𝓪𝓽𝓪𝓽𝓮
Serves 3-4
1 medium-sized onion
2 cloves of garlic, peeled
Extra virgin olive oil
400 gr. pumpkin or squash, peeled
300 gr potatoes, peeled
2-3 bay leaves
1-2 small rosemary twigs
Salt or stock cubes
Black pepper
Gently fry the finely chopped onion and garlic in a couple of spoons of olive oil.
Add the finely chopped rosemary and the bay leaves and stir for about 1 minute.
Add the chopped squash and potatoes and leave them to roast for a few minutes, stirring regularly.
Once they have caramelised a little, add 1,5-2 liters of hot water.
Leave to gently boil until squash and potatoes are really tender, then add some salt or a vegetable stock cube or two, depending on how much salt you like.
Remove the bay leaves and puree until very smooth.
Leave to boil a little further until you obtain the desired thickness and serve with a sprinkle of pepper and some good bread.
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