Autumn Recipe: Zucca Vellutata con Porri

An abnormally warm November here this year but winter squash has arrived. I paired that orange goodness with leeks the other day to make my version of zucca vellutata con porri (literally, “velvet-like” squash with leeks – indicating a creamy soup). Here’s how to make this dish:

Ingredients:

2 lbs or more of orange winter squash, cut into pieces
1 1/2 leeks, washed, then sliced
Parmesan cheese (q.b. or “as much as you need”)
salt, pepper, q. b
Extra-virgin olive oil, q. b.
bay leaves…or rosemary branch
bouillon cu
bouillon cube
optional: Swiss cheese

Cut the squash.

Wash and slice the leeks and then saute’ gentle in olive oil.

Add squash and about 1 1/2 qts. water and simmer gently until all vegetables are soft. Add a boullion cube as vegetables simmer.

I had thought to add a branch or two of rosemary to the simmering soup but I followed Pino’s advice and added a few laurel leaves instead.
Ah…, che buono! Never doubt Pino’s culinary flare.

When vegetables tender, put the soup in a blender. Serve, sprinkling Parmesan cheese on the soup, adding black pepper as desired.

Note: I was intrigued by the squash/rosemary combination so I also came up with another way to enjoy the soup: over crostini (bruschetta with a topping) of melted Swiss cheese and a generous sprinkling of rosemary.