A Super Simple Squash Soup like this is going to be perfect for the cold Autumn and Winter days.
It’s made with just four ingredients – onion, garlic, squash or pumpkin and potatoes – and a bit of seasoning.
I then pureed it to obtain what we Italians call a vellutata (smooth and “velvety” soup).
If you use fresh bay leaves it will taste even better because they have so much more of an intense flavour than the dried ones that the difference is almost amazing.
Save this recipe because it’s good, filling and most of all really quick to make! And it’s a fantastic way to use those sad potatoes that are getting all wrinkly in your pantry. 🙂
𝓢𝓾𝓹𝓮𝓻 𝓢𝓲𝓶𝓹𝓵𝓮 𝓢𝓺𝓾𝓪𝓼𝓱 𝓢𝓸𝓾𝓹 – 𝓥𝓮𝓵𝓵𝓾𝓽𝓪𝓽𝓪 𝓭𝓲 𝔃𝓾𝓬𝓬𝓪 𝓮 𝓹𝓪𝓽𝓪𝓽𝓮
1 medium-sized onion, peeled
2 cloves of garlic, peeled
3-4 tablespoons of extra virgin olive oil
400 gr. pumpkin or squash, peeled
300 gr. potatoes, peeled
2-3 bay leaves, fresh or dried
1-2 small twigs of rosemary
salt or a few stock cubes
Finely chop onion and garlic and gently fry them in 3-4 tablespoons of olive oil.
Finely chop the rosemary (leaves only) and add it to the oil, with the bay leaves.
Stir for about 1 minute to release all the aromas.
Add the diced squash and potatoes and roast them for a couple of minutes, stirring regularly.
Once they have caramelised a little, add 1,5-2 liters of hot water.
Leave to boil gently until both the squash and the potatoes have become tender, then add salt or a vegetable stock cube or two, depending on how salty you want your vellutata to be.
Remove the bay leaves and puree the soup until very smooth.
Leave to boil a little further to obtain the desired thickness and serve with some freshly ground black pepper and some good, crunchy bread.