Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Butternut Squash and Sage Soup
Butternut Squash and Sage Soup
(Zuppa di Zucca Butternut e Salvia)
 
 
Ingredients:

For the Soup:
1 and 1/2 tablespoons butter
1 and 1/2 tablespoons extra virgin olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 and 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken stock or chicken broth

For the Breadcrumbs:
2 crustless slices fresh whole grain wheat bread, torn
4 teaspoons butter
1 tablespoon finely chopped fresh sage 

Directions:

Prepare the Soup:
Melt butter with olive oil in large pot over medium-high heat.

Add onions, parsley, and sage.

Saute until onions are softened, about 5 minutes.

Add squash and coarse salt.

Saute until squash softens and onions are golden, about 5-6 minutes.

Add garlic.

Stir 1 minute.

Add 5 cups stock.

Bring to boil.

Reduce heat, cover, and simmer until squash is very soft, about 25 minutes.

Cool slightly.

Working in batches, puree soup in blender, allowing some texture to remain.

Return soup to pot.

Thin with stock, if desired.

Season with pepper and more salt, if desired.

Prepare the Breadcrumbs:
Place bread in processor.

Blend until fine crumbs form but some slightly coarser crumbs remain.

Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes.

Add breadcrumbs and sage.

Cook until crumbs are crisp, stirring frequently, about 10 minutes.

Remove from heat and cool.

Ladle soup into bowls.

Sprinkle with breadcrumbs. Makes 6 servings.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy