A velvety butternut squash soup built on a traditional Italian soffritto base and gently spiced with turmeric, cinnamon, and coriander.
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 3–4
Ingredients
Soffritto Base
1 medium onion, finely diced
1–2 carrots, finely diced
1–2 celery stalks, finely diced
1 tbsp extra virgin olive oil
Soup Body & Seasoning
500 g butternut squash, peeled and cubed
1 medium potato, peeled and cubed
½ tsp ground cinnamon
½ tsp ground coriander
1 tsp ground turmeric
Salt, to taste (quanto basta)
Vegetable broth or hot water (approx. 3–4 cups, enough to barely submerge the vegetables)
Instructions
Build the Soffritto: Heat the extra virgin olive oil in a large pot over medium-low heat. Add the diced onion, carrots, and celery. Sweat the vegetables slowly for 8–10 minutes, stirring occasionally, until soft, fragrant, and translucent without browning. Or you can follow the recipe in the link.
Add Vegetables and Spices: Stir in the cubed butternut squash, cubed potato, cinnamon, coriander, turmeric. Toss for 1–2 minutes to coat the vegetables in the seasoned oil.
Simmer: Pour in just enough hot vegetable broth or water to barely cover the vegetables. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer gently for 25–30 minutes until the squash and potatoes are fork-tender.
Blend: Remove from heat. Purée using an immersion blender (or carefully transfer in batches to a countertop blender) until completely smooth and velvety. If the texture is too thick, stir in an extra splash of warm broth or water.
Finish and Serve: Taste and adjust salt as needed. Ladle into warm bowls and finish with a drizzle of raw extra virgin olive oil or freshly cracked black pepper and a sprinkle of sunflower kernel (optional).
