Forgive me, but this post is not going to be translated. Whatever I'm saying in the Italian version makes sense only in Italian, where Butternut Squash becomes Zucca Violina (literally: Violin Squash, due to its particular shape).
Gosh, these Italians! They find the way to be romantic even with a squash.
Oh well, you may not get me ranting about nothing this time, but you still get the soup. Enjoy!
serves 4
butternut squash 1
sweet potatoes, medium size 3
onion 1
garlic 1 clove
vegetable stock, olive oil, salt, pepper, cinnamon, nutmeg, fresh ginger to taste
yogurt and pecans, to serve to taste
sweet potatoes, medium size 3
onion 1
garlic 1 clove
vegetable stock, olive oil, salt, pepper, cinnamon, nutmeg, fresh ginger to taste
yogurt and pecans, to serve to taste
Cut squash in half lenghtwise and discard the seeds. Place it on a baking pan lined with parchment paper along with the sweet potatoes, whole, and sprinkle with salt and pepper. Bake at 400 for approximately 45 minutes, or until squash and potatoes are tender. Let them cool down a bit, then peel them and cut them in pieces.
Meanwhile, mince the onion and peel the garlic clove ans saute them with a little olive oil in a large pot. Add the chopped vegetables, season with cinnamon and nutmeg, cover with the stock and bring to boil. Puree the soup using an immersion blender, put the pan back on the stove and adjust the taste with salt and pepper. Add some freshly grated ginger, if you like it spicy, or a couple of tablespoons of maple syrup, if you prefer it sweet.
To serve, decorate each bowl with a little bit of yogurt and sprinkle with toasted and pecans, coarsely chopped.
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