Squash Soup

Squash or pumpkin soup is a warming and healthy meal that is enjoyed from north to south in autumn and winter. Most commonly pureed and called vellutata di zucca (velveted, literally) or crema di zucca, the key is to balance the sweetness of the squash with a touch (just a touch) of something bitter. Arugula, rapini, or radicchio all stand in well. But just a bit of it, otherwise the soup becomes muddy-looking and overpowered by it.

The principle: Take squash and odori and cook them, then puree with the stick blender or in a food processor.

So use one squash or about a quarter of pumpkin (depending on the size of it).
2 potatoes
1 onion
1 stick of celery
1 clove garlic
1 handful of arugula leaves, rapini greens, or a leaf or two of radicchio
Salt, pepper, pinch of red chile flakes, pinch of sage leaves, pinch of marjoram
1 liter of vegetable broth or chicken broth

Saute the chopped onion, celery and garlic in olive oil in a soup pan. When they are soft, add the other ingredients, cover and simmer about a half-hour, until the pumpkin and potatoes are soft. Blender the soup, serve the creamy goodness with crouton, bruschetta or crackers.

Variations: You can add a bit of cream at the end before blendering. Or you can add half a can of white beans for a boost of protein and creaminess when its blendered. A sprinkle of gorgonzola cheese on top is divine. Spices can be varied according to taste. You can serve with a sprinkling of crispy pancetta on top, or a drizzle of sour cream.